Fish Ceviche with Tiger's Milk
What does it include?
Ingredients
- 500g white fish (such as corvina or sole), cleaned and cut into cubes
- 1 large lemon, squeezed
- 1 sour orange, squeezed
- 15 ml fresh ginger juice
- 1 red onion, finely sliced
- 1 red bell pepper, cut into cubes
- 1 green pepper, cut into cubes
- 1 clove garlic, minced
- 15 ml chopped fresh cilantro
- Salt and pepper to taste
- 1 rocoto chili, seeded and chopped (optional)
How to prepare it step by step?
Preparation
- In a large bowl, mix the lemon juice, orange juice, ginger juice, red onion, peppers, garlic, and rocoto chili if using.
- Add the fish and stir gently to coat evenly.
- Marinate in the refrigerator for 15 to 20 minutes, stirring occasionally to ensure even marination.
- Add the cilantro and season with salt and pepper to taste.
- Serve cold with corn toast.
Full description
A vibrant and fresh ceviche prepared with delicate white fish marinated in a spicy lemon and ginger sauce. This Peruvian recipe captures the essence of marine flavors with a zesty kick from the tiger's milk. The combination of citrus juices, fresh ginger, and aromatic herbs creates a harmonious blend of flavors and textures. Perfectly balanced with a hint of heat from the optional rocoto chili, this dish is a refreshing and aromatic delight, ideal for a light dinner or as an appetizer at gatherings. Serve chilled with corn toast for an authentic experience.
