Peruvian Ceviche with Leche de Tigre
This Peruvian Ceviche with Leche de Tigre is made with white fish, habanero pepper, red onion, ginger, garlic, and lots of lime. It is very important for the fish to be extremely fresh for this recipe. If the fish has previously been frozen, I would not recommend making this ceviche. Research where your local fish markets are – it is worth it! For this recipe you can use Mahi Mahi, Halibut, Corvina, Sea Bass and most other white fish.
Nutrition Facts
Ingredients
Instructions
Add in a large mixing bowl and season with salt.
This makes the onion less potent.
In a separate bowl, squeeze the limes and add the garlic, celery, ahi Amarillo, and cilantro. Squeeze the cilantro with the stems and add into the bowl. Let the marinade sit for 5 minutes.
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The reason you let the onion soak in water is to make it less potent. You don’t want such a strong onion for this ceviche or it will overpower it.
If there are skin and bones on the fish, remove.
The reason you let the onion soak in water is to make it less potent. You don’t want such a strong onion for this ceviche or it will overpower it.
If there are skin and bones on the fish, remove.
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Reviews from the Original Source
My family is Peruvian and this was so authentic. Thank you so much! I paired this with sweet potatoes, which was amazing!
Best recipe ever!!! I love ceviche so much and this tastes just like the restaurants.
I love leche de Tigre, but have only eaten it while dining out. Decided to try to make this recipe at home, and it was a hit! So easy and tasted fresh and delicious.
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