"Ceviche"

Raw fish marinated and cooked in lime juice, serve with chili

Servings: 4 ppl

Author: Brandon Castillo

Prep Time
15

Cook Time
5

Appetizer

peruvian

Instructions

1 Cube the fish then reserve(put it into some ice if possible), save the "scraps"
for the "Tiger's Milk"
2 Start with the "Tigers milk", add the ingredients (including the fish "scraps")
into a bowl, let it marinate for about 6 min in the fridge then add into a
blender, process, season with salt and pepper as needed and strain it.
3 Rinse your onions, and soak them in water with a tablespoon of sugar (for 5 min
or so)
4 Season lightly the fish then add it to the "Leche de Tigre". Let it marinate for
2 - 3 min, then serve it on a bowl with some of the "Canchita", sweet potatoes,
onions, cilantro leaves, chifles, Ají Limon, and pour some of the "Leche de
Trigre" on top of it, be generous with it since most of the flavor comes from
it.
5 Eat it right away, Ceviche is meant to be eaten fresh!