peruvianMain ingredients
Recipe
Ingredients
For the ceviche:
- 400 g fish
- 0.5 clove(s) garlic
- 1 chili pepper(s)
- 4 lime(s)
- 1 onion(s)
- fresh cilantro
- salt
- pepper
For the leche de tigre:
- 250 g fish
- 250 ml fish stock
- 1 chili pepper(s)
- 0.5 onion(s)
- 7 lime(s)
- stalk(s) cilantro
- stalk(s) celery
- fresh ginger
- 1 tbsp salt
Instructions
Preparing the ingredients:
- 1Cut the fish fillet into cubes about 2 cm.
- 2Cut the onion into julienne strips.
- 3Remove the inside of the chili and cut it into small dice.
- 4Chop the cilantro.
Preparing the leche de tigre:
- 5In a blender, combine the chili, cilantro stalks, celery stalks, ginger, onion, garlic, salt, fish stock, and 75 ml of lime juice.
- 6Blend, then strain the leche de tigre and set aside.
- 7Place the fish cubes in a large bowl.
- 8Mix the 150 ml of lime juice with the garlic, then pour the mixture over the fish.
- 9Mix and let rest for about 2 minutes.
- 10Add the diced chili and the cilantro, and mix.
- 11Add the leche de tigre, then the onion, and mix.
- 12Let rest a few minutes before serving, to allow the fish to cook.
- 13Serve with slices of boiled sweet potato.
About this dish
Ceviche is an iconic Latin American dish, particularly popular on the Pacific coast of South America, such as in Peru, where it is considered a national dish. It consists of raw fish or seafood, cut into small pieces and "cooked" in fresh lime juice. The acidity of the lime "cooks" the fish proteins without the need for heat. Sliced red onions, chili peppers, salt, and fresh cilantro are usually added to the fish. The mixture is left to marinate for several hours, resulting in a fresh, tangy dish. Ceviche is often served with garnishes such as crunchy corn, sweet potatoes, or avocado. Rich in flavors and textures, it is a refreshing dish enjoyed especially on hot summer days.
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