This is a traditional Peruvian dish, of which there are several variations.
It is proposed here with a “leche de tigre”, which is a sauce made of lime juice, fish sauce and spices.
Prep Time: 20 minutes
Rest Time: 10 minutes
Difficulty: easy
Yield: 2-4 servings
For the leche de tigre
For the ceviche
For the leche de tigre: Roughly chop the onion and garlic. Squeeze the lemons to collect the juice.
Mix all the ingredients in a bowl, crush them roughly and leave to marinate for about 10 minutes. Alternatively, you can coarsely blend all the ingredients together and then strain the leche through a fine sieve.
For the ceviche: Cut the fish into large 2-4 cm cubes (or thin slices, depending on taste) and soak in a bowl of fresh, generously salted water for about 5 minutes.
Cut the onion into thin strips and rinse 2-3 times under cold water to remove some of its strength. Cut the pepper into small cubes.
Drain the fish, arrange in a deep dish, add the onions, pepper and coriander.
Pour the leche over the ceviche and enjoy immediately.
Copyright 2024 Sweet Spices