The BEST CEVICHE Recipe | How to Make Peruvian Ceviche | How to make Leche de Tigre / Tiger's Milk

The secret of the Best Ceviche recipe is in Tiger`s milk (Leche de Tigre). Here are the chef`s tips for Leche de Tigre that you should know on how to make the best Peruvian ceviche at home!

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PREP. TIME: 10 min
COOK TIME: 20 min
TOTAL TIME: 30 min
SERVINGS: 2

Video chapters:
00:00 How ceviche is made
00:12 What fish for ceviche
00:27 Keep the fish cool with ice
00:44 Soak onion in cold water
01:01 Leche de tigre recipe
01:51 How long to marinate fish
02:16 Serving ceviche
TIPS & Tricks:

* The most common fishes for ceviche are flounder (lenguado), sea bass (corvina), sea bream (besugo), red salmon, octopus, shrimps, scallops. The thicker fillet - the better!
* The FISH for ceviche MUST BE ALWAYS FRESH! Choose sashimi-grade fish that suitable for raw eating. In case of using frozen fish, defrost it in the fridge.
* Use always ICE to keep fish cooled and also the ice won't let the lime overcook a fish during preparation (shown in the video)
* When squeezing the limes, leave always some juice in it, otherwise the white part of lime brings a bitter taste.
* Tiger`s milk /Leche de Tigre should be well salted and spiced with chili as it is the main ingredient to flavor the ceviche.
* Lime is the only ingredient that marinates the fish.
* Serve and eat at the moment.
* DON'T LEAVE OVERNIGHT for food safety reasons.

INGREDIENTS

17 oz. or 500 gr. flounder (halibut), sashimi-grade fish | cut in small cubes
1 sweet corn | cooked
1 sweet potato | baked or boiled
1 red onion | thinly sliced
2 tbs. fresh rocoto / jalapeño/ chili pepper | thinly chopped (add more or less for spiciness)
1 tsp. ginger
1 garlic clove
4-5 juicy limes
10 tbs. fish or seafood broth
Fresh cilantro leaves | chopped at the moment
0,56 oz. or 16 g. celery
Ice cubes
salt

INSTRUCTIONS:

Remove all the fish bones before cutting in small cubes 1" (1.25 cm) size. Leave thinner pieces for tiger milk (Leche de Tigre) aside (1,76 oz. or 50 g.)

Cut the onion in 2 halves, take out the inner part and save it for Tiger milk (Leche de Tigre), as this part has a more intense and bitter flavor. Slice the rest thinly and soak it in cold water for 5 minutes. This will help to keep crunchiness and soften the taste.

Bake or boil an entire sweet potato with the skin and let it cool down after.

Boil sweet corn and let it cool down.

TIGER`S MILK INSTRUCTIONS:

fish, the one we left aside (1,76 oz. or 50 g.)
celery (0,56 oz. – 16 g.)
1 garlic clove
1 tsp. ginger
juice of 2 limes
2 tbs. fresh rocoto / jalapeño/ chili pepper (add more or less)
2 tsp. salt (add more if needed)
10 tbs. fish broth

Blend all, consider not to over blend. At last, add:

the inner part of the onion & cilantro with the sticks

Blend it all again.
It will help to avoid getting the reddish color from onion and intense green color from cilantro.

Time to taste a liquid and check if the flavor is enough intense with salt and pepper spiciness, if not, add by your taste. Highly recommended to make it intense.
Collate everything as shown in the video and beware not to press, only stir gently.

Let's get back to the fish... Take out the ice from it or drain the water if melted. Season with salt and minced chili, mix it well (highly recommended in order not to over-salt the ceviche, taste the fish and add if needed).
Toss the juice of 2 limes and stir continuously to let the acid "cook" the fish for about 2-3 mins. The fish will turn from translucent to white on the surface but still raw inside.
Sprinkle chopped cilantro leaves, sliced onion, and add tiger milk.
MARINATE for 5 mins. stirring occasionally.

Remove the skin from the sweet potato and cut it into small cubes. Sweet corn cut on the cob.

FOR SERVING:
Choose any green leaves for decoration, place the ceviche, add sweet potato, onion, corn, cilantro, and pour additionally with Leche de Tigre on the top.
Serve immediately.
Enjoy!

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