Hot Summer evenings are a great time for lite and refreshing meals. Here is a version of a Peruvian style Ceviche with Leche de Tigre that we hope you'll enjoy.
Leche De Tigre Ingredients
• 3/4 cup fresh squeezed lime juice
• 2 garlic cloves
• 1 teaspoon about a pinch of cilantro leaves
• 3 ice cubes
• 1/8 red onion
• 1/4 habanero cut in half and seeded (as an alternative feel free to use an aji limo or jalapeño)
• A few pieces of fish
Ceviche Ingredients
• 1 pound sole, striped bass or cod cut into about half inch strips
• 1/4 cup fresh squeezed lime juice
• 1/2 red onion sliced very thin
• salt to taste
• pepper to taste
• 1/2 to 3/4 habanero cut in half and seeded ( as an alternative feel free to use an aji limo or a jalapeño)
• cilantro for garnish
Optional- Add an ear of corn per 2 people and either a yam or sweet potato as sides. Boil the corn and break into smaller chunks. Cut and boil the yam until you can poke through it with a fork. Slice the yams into 1/2 inch wheels and serve.
Step 1: Prep all of your produce. Cut and squeeze your limes into a bowl, enough for at least 3/4 of a cup. Peel 2 cloves of garlic. Cut your red onion in half. With a mandoline thinly slice 1/2 of your onion and place the sliced onion into a bowl of cold water. Take 1/8 of the remaining onion and roughly dice. Remove a handful of leaves from your cilantro and set aside a pinch worth of cilantro. The remainder will be reserved for garnish. Cut your habanero in half and remove the seeds and veins. You will use 1/4 of it in the leche de tigre and the remainder set aside for the ceviche.
Step 2: Cut your fish into 1/2 to 1 inch pieces and place in a bowl. Set aside a few of the odd sized pieces for your leche de tigre. Pour out the water from the red onions and add cold water to the bowl of onions again( repeat up to 3 times).
Step 3: In your blender add your lime juice, 1/8 rough diced red onion, garlic cloves, cilantro leaves, 1/4 habanero, the few pieces of fish you set aside and 3 ice cubes then blend on high. Pour it through a strainer.
Step 4: Take your bowl of fish and add 1/4 cup fresh squeezed lime juice. Then salt and pepper the fish. Take a handful or two of your thinly sliced onions and add to the bowl. Take your remaining habanero and thinly slice add to the bowl. Depending on how spicy you like it feel free to add anywhere from 1/2 to 3/4 of the habanero pepper.
Step 5: Pour your strained leche de tigre over your ceviche. Garnish with cilantro leaves.
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