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  • The base number of servings for this recipe is 4
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    Classic Ceviche with Leche de Tigre

    Not only is Ceviche a marriage of ingredients from the Sea and the Land, but also a fusion of Inca, Spanish, and Japanese cultures. And when you prepare Ceviche, not only are you mixing ingredients, but you are also bringing together all of these worlds into a bowl. Presenting, the godfather of the Ceviche Family — the Ceviche Classico with Leche de Tigre.


    Ingredients
    Classic Ceviche
    3 1/2
    ounces
    fluke
    *
    salt
    1
    fresh lime, juiced
    2
    ounces
    leche de tigre
    1
    habanero brunoise
    1
    ounce
    red onion, julienned
    Garnish
    *
    ounce
    sweet potato
    *
    ounce
    choclo
    *
    ounce
    micro cilantro
    Leche de Tigre
    16
    Lime Juice
    8
    fish stock
    5
    fish, white meat
    2
    ounces
    celery
    2
    ounces
    onions
    1
    ounce
    cilantro
    1
    clove garlic
    2 1/2
    ounces
    ice
    1/10
    ounce
    aji limo
    *
    salt to taste
    Directions
    Make the leche de tigre: Mix lime and fish stock. Blend with remaining leche de tigre ingredients for 10 seconds. Strain and blend again. Keep cold.
    Make ceviche: In a bowl combine fluke, salt and lime juice. Toss to combine. Top with leche de tigre, then toss again.
    To plate, place 1/4 of fluke on plate. Top with additional leche de tigre and garnish with habanero, red onion, sweet potato, choclo and micro cilantro.

    The base number of servings for this recipe is 4
    OK

    Categories 

    Fish

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