This Peruvian Ceviche with “Leche de Tigre” is made with white fish, red onion, Aji Amarillo paste, garlic, and LOADS of lime. It’s very important for the fish to be extremely fresh and cold for this recipe. Almost any white fish will work – you can use Mahi Mahi, Halibut, Corvina, or Sea Bass to name a few.
Leche de Tigre Style Ceviche Recipe
Your List of Ingredients
1 pound of very fresh deboned Rock Cod, Mahi Mahi, Halibut, Corvina or Sea Bass cut into 1″ pieces
¼ red onion, finely chopped
2 tablespoons chopped cilantro
Salt to taste
Leche de Tigre:
6 limes
2 Tablespoons Baklouti Chili Fused Olive Oil
2 cloves garlic, smashed
¼ cup of cilantro leaves finely chopped
1 tablespoon Aji Amarillo paste (optional)
Step 1:
Rinse the fish in cold water and pat dry, add to a large mixing bowl and season with salt.
Step 2:
Make the leche de tigre. In a separate bowl, squeeze the limes and add the garlic, Baklouti Fused Olive Oil, Aji Amarillo paste (if using), and half of the cilantro. Let the marinade sit for 5 minutes.
Step 3:
Place a strainer on top of the large bowl with the fish and pour the leche de tigre over the fish. Mix the fish and leche de tigre gently but thoroughly and allow to sit for 5-20 minutes. Add the onion and remaining cilantro and adjust seasoning to taste.
Step 4:
Serve immediately accompanied by tostadas, tortilla chips or Saltine crackers.
As you savor each bite of our Leche de Tigre Style Ceviche, let the symphony of flavors transport you to the sun-kissed shores of coastal perfection. With the vibrant combination of fresh seafood, zesty "Tiger's Milk" marinade, and a medley of herbs and spices, this dish is more than a culinary experience—it's a journey of taste and tradition.
Share this coastal delight with loved ones, and let the essence of Leche de Tigre linger, leaving a lasting impression of the rich, vibrant tapestry of Latin American cuisine. Embrace the magic in every mouthful, celebrating the artistry that lies within the simplicity of fresh, quality ingredients.
