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Peruvian Ceviche & “Leche de Tigre”

Peruvian Ceviche & “Leche de Tigre”
Preparation time:
15 minutes
Cooking time:
10 -15 minutes

Nico is serving up a flavour infusion of citrus cured fish with a Peruvian blend of vegetables and herbs. The fish is marinated in what is known as Leche de Tigre which translates to "milk of the tiger". You can use any non-oily firm white fish you prefer.

  • Ingredients

    For the Leche de Tigre:
    • Thumb-sized piece Fresh Ginger, peeled
    • Juice from 6 Limes
    • Big splash Fish Stock
    • 4-5 Ice Cubes
    • ¼ - ½ fillet Firm White Fish
    • ½ Red Pepper
    • 2 cloves Garlic
    • Small bunch Fresh Coriander
    • ½ tsp Salt
    • ¼ tsp Pepper
    For the dish:
    • 4 fillets firm white fish
    • ½ large sweet potato, cooked & cooled
    • Toasted sweet corn
    • small bunch Fresh Coriander
    • 1 green onion, finely sliced
    • Salt & Pepper
  • Method

    • To make the Leche de Tigre, place all marinade ingredients in your Kenwood food processor and blend until smooth.
    • Pass the mixture through a sieve, collecting the liquid in a bowl. Discard the solids left in the sieve.
    • Cut fish fillets into small cubes and transfer them to a bowl. Pour Leche de Tigre liquid over the fish and give a quick stir. Make sure fish is in an even layer and covered by the liquid, then leave to “cook” for 10-15 minutes (this depends on the size of your cubes).
    • To serve, divide ceviche between 4 shallow bowls. Cut the sweet potato into 4 thick slices and arrange one in each bowl, then add a small tuft of coriander and a bit of sweetcorn to each. Finally, strew with some sliced green onion and some salt and pepper.

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