Leche de Tigre Dressing
1
tablespoon
fresh ginger, grated
1
garlic clove, halved
1/2
cup
cilantro leaves, rinsed and chopped
*
Juice of 8 limes
1/2
teaspoon
salt
2
teaspoons
Peruvian or other chili paste
Ceviche with Peruvian Avocado
This Ceviche with Peruvian Avocado is a real treat with blueberries, sweet potato, homemade leche de tigre dressing and creamy avocado for a dish that works as an appetizer but you'll want to eat as a main course!
Ingredients
Ceviche
1
Peruvian avocado, pitted, peeled and cubed
1 1/2
pounds
sea bass, tilapia or other white-flesh fish, cut into 1/2-inch cubes
1
red onion, peeled and thinly sliced
1
sweet potato, cooked, peeled and diced
16
blueberries
1
rocoto chili pepper, diced
2
tablespoons
yellow chili paste
2
tablespoons
cilantro, rinsed and finely chopped
*
salt to taste
Directions
To prepare the leche de tigre dressing, in a small bowl combine the ginger, garlic, cilantro and lime juice. Set aside for 5 minutes, then strain the liquid into a large bowl. Discard the solids. Add the salt and chili paste.
Add in the avocado, fish, onion, sweet potato, blueberries, diced chili pepper, yellow chili paste and cilantro. Toss gently to combine. Salt to taste and serve.
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