Leche de Tigre Shooter Ceviche
Small bites of white fish served in concentrated citrus-chili marinade glasses.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 lb Fresh sea bass or fluke fillet, cut into 1/4-inch cubes
- 1 1/2 cups Fresh lime juice
- 1/2 cup Fish stock (chilled)
- 1/2 cup Red onion, very thinly sliced and rinsed
- 2 tablespoons Aji Amarillo paste
- 1 teaspoon Fresh ginger, peeled and smashed
- 2 pieces Garlic cloves, smashed
- 4 pieces Fresh cilantro sprigs
- 1 piece Celery stalk, roughly chopped
- 1 teaspoon Kosher salt
- 1 teaspoon Habanero or Rocoto pepper, seeded and minced(optional)
- 1/4 cup Toasted corn (Cancha) for garnish(optional)
Instructions
- 1
Place the lime juice, fish stock, ginger, garlic, celery, and two sprigs of cilantro in a blender.
- 2
Pulse the blender 5-6 times just to infuse the flavors without fully liquefying the solids, then strain through a fine-mesh sieve into a bowl.
- 3
Whisk the Aji Amarillo paste and salt into the strained liquid until fully incorporated and chilled.
- 4
In a separate chilled bowl, toss the cubed fish with a pinch of salt and the minced habanero.
- 5
Pour the prepared Leche de Tigre liquid over the fish and let it marinate for exactly 2 to 3 minutes.
- 6
Gently fold in the sliced red onions and the remaining chopped cilantro.
- 7
Distribute the fish cubes evenly among 8-10 small shooter glasses.
- 8
Fill the remainder of each glass with the marinade liquid and top with a few kernels of toasted corn.
Ratings & Reviews
No ratings yet
