Print
Cheviche

Peruvian Ceviche with Tiger’s Milk


  • Author: Michelle Minnaar
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x

Description

Learn how to make tiger’s milk, then prepare Peruvian ceviche with it. The ceviche recipe is light refreshing on a hot summer’s day!


Scale

Ingredients

Tiger’s Milk – Leche de Tigre

  • 125ml (½ cup) lime juice
  • 60ml (4 tbsp) lemon juice
  • 70g (2oz) white fish
  • 100ml (3fl oz) white fish stock
  • 1 celery stalk
  • 1/4 large red onion, peeled
  • 1 clove garlic, peeled
  • 1/4 hot pepper, such as ají limo
  • 3 sprigs of cilantro, washed
  • 1cm (½ in) ginger, peeled
  • Salt, to taste

Fish Ceviche – Ceviche De Pescado

  • 500g (1⅓ lbs) fresh white fish, preferably non-oily
  • 200ml (7fl oz) Tiger’s Milk
  • 1/2 red onion, peeled and julienned
  • 1/2 hot chilli pepper, such as ají limo or habanero
  • 4 small ice cubes
  • 1/2 orange sweet potato, peeled and cubed
  • 60ml (4 tbsp) fried sweet corn, a.k.a. cancha
  • Sprigs of cilantro

Instructions

Tiger’s Milk – Leche de Tigre

  1. Place celery, onion, garlic, stock, fish pieces, and lemon and lime juice in blender. Blend to desired consistency, which would take approximately 30 seconds.
  2. Add the coriander and hot pepper and blend for approximately 30 seconds, enough time to bring out aroma and flavour but not the colour.
  3. Season to taste.

Fish Ceviche – Ceviche De Pescado

  1. Cut the fish into 2-3 cm cubes.
  2. Rub the hot pepper around a glass or metal bowl. This is to give it the special aroma of the pepper.
  3. Add small pieces of chili pepper, to taste, but be careful because it is very hot.
  4. Add the fish cubes to the bowl, sprinkle with salt and pour the Tiger´s Milk directly onto the fish. This should almost cover the fish. Add more salt if needed.
  5. Add one or two ice cubes to cool and let it stand for one minute.
  6. Serve in a bowl or dish and accompany with sweet potato and the fried corn. Garnish with cilantro.

Notes

  • The size of the fish cubes depends on the type of fish, its texture and how oily it is. A fresh fish with white meat and firm texture is ideal.
  • Category: Starter
  • Method: No Cook
  • Cuisine: Peruvian

Nutrition

  • Serving Size: 1 serving
  • Calories: 284
  • Sugar: 5.5 g
  • Sodium: 575 mg
  • Fat: 20.1 g
  • Saturated Fat: 4.1 g
  • Carbohydrates: 18.9 g
  • Fiber: 2.4 g
  • Protein: 10.8 g

Keywords: tiger milk, Peruvian ceviche recipe, tiger's milk ceviche