“Leche de Tigre” Ceviche
Literally translating to "tiger's milk," LECHE DE TIGRE is a critical part of Peruvian ceviche: The mix of citrus, chiles, aromatics, and fish stock flavors and gently "cooks" the raw fish.
You can freeze leftover tiger’s milk!. Try adding some to your bloody mary!
For the seafood
1/4 cup lime juice
Kosher salt
1 lb bass, snapper or other white fish ( not cod)
½ lb medium size wild shrimp, peeled and deviened
1 lb mussels
1 habanero pepper, scored but left whole
Put on a pot of well salted water. Have an ice bath ready.
Meanwhile, Dice the fish into bite sized pieces. Discard any stringy or dark pieces.
Place in a bowl and lightly season with salt. Add the habanero.
Split shrimp end to end.
Examine mussels for cracks or debris. Discard any that are not pristine.
WHEN THE WATER IS BOILING add the shrimp. Cook for one minute until JUST PINK, but still medium rare, remove to ice bath. When cooked, add to the bowl with the bass. Let the water come back to a boil.
When the water comes back to a boil. add the mussels and COVER. Cook for three minutes and turn off heat. Let them pop open and get plump while soaking a few minutes. Remove to ice bath. When cool , remove the mussels from the shell and add to the bass and shrimp. SAVE THE COOKING LIQUID for the leche de tigre.!
· For the Leche de Tigre:
· 2 inch piece of ginger, peeled, thinly sliced
· 4 garlic cloves, finely minced
· 2 celery stalks, peeled, finely diced
· 3 cups freshly squeezed lime juice
· 1/4 cup trimmings from sea bass
· ½ cup seafood cooking liquid or bottled clam juice
· 1 cup red onion, halved, heart removed, thinly sliced,
· 1/2 bunch cilantro stems, minced against the grain
· 1 tsp sea salt
· Sugar to taste
In a separate bowl, squeeze the limes for the ceviche.
· Season the lime juice with a pinch of sugar and salt to taste.
· Combine all the leche de tigre ingredients in a blender and pulse several times. Pour through a fine mesh sieve and press the juice out of the sieve mixture.
· When close to serving, pour the leche de tigre over the ceviche. Save some. It freezes well and makes a great cocktail!
· Preparation
· For the garnish:
· Place the sweet potatoes (skin on) in a saucepan; cover with water and season with salt. Bring the water to a boil and cook until soft. Place the sweet potatoes in an ice bath and remove the skin immediately; drain and refrigerate until ready to slice and serve. Pick 1/4 cup cilantro tops for garnish.
- Put the sliced red onion in a bowl and cover with cold water. This will mellow the burn
. Drain when ready to garnish,
· For the fish:
· Remove any discolored flesh and bones from the fish and reserve the trim for the leche de tigre.
· Dice the fish neatly into small cubes and place in a bowl. Season generously with salt, tossing the fish for a few minutes as this releases the proteins from the fish.
· Add the rinsed red onions and the habanero chiles to the fish and continue tossing. Set the ceviche in an ice bath to maintain freshness.
· In a separate bowl, squeeze the limes for the ceviche.
· Season the lime juice with a pinch of sugar and salt to taste.
· Combine all the leche de tigre ingredients in a blender and pulse several times. Pour through a fine mesh sieve and press the juice out of the sieve mixture.
· When close to serving, pour the leche de tigre through over the ceviche.
· Arrange the ceviche, sweet potato and corn on a serving platter. Garnish with sprigs of fresh cilantro and serve immediately.
Pour this over the seafood and allow to marinate for at least 1 hour, and up to 4 hours.
Put sliced of cooked sweet potato on the plate.
Assemble the seafood as you like, on a plate, in a bowl, cup or martini glass.
Garnish with red onion, fresh tomato and cilantro.
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