This time we are going to make a ceviche recipe with the famous leche de tiger, which is the base that many cooks use to make this preparation. Stay, let’s see the ingredients and step by step and learn how to prepare this delicious ceviche with leche de tiger.
Ingredients to make Ceviche with tiger milk:
- 1 bottle of tiger milk
- 1 dessert spoon of fresh coriander
- 2 units of red onion
- 4 Tilapia fillets
- 500 grams of shrimp
- 5 units of Lemons
- 1 tablespoon of olive oil
- 1 pinch of salt
- 1 pinch of pepper
How to make Ceviche with tiger milk:
1 Our first step in making this easy ceviche recipe is to pre-list the ingredients. Leche de tiger is a kind of juice that is made to marinate ceviches, very popular and rarely available ready-made, so to do so, be sure to review the step-by-step recipe for homemade leche de tiger.
2 The first thing we are going to do is cook the shrimp, for this, take a pot with water over medium heat. Once the water is boiling, add the shrimp and cook for a few minutes. Remove from the heat immediately, cutting off the cooking so that they do not overcook.
3 In a bowl add the purple onion in feathers as seen in the photograph.
4 Add the fish fillets in medium squares and mix them with the feathered onion.
5 Add the leche de tiger until it covers all the ingredients and let it marinate for 15 minutes in the refrigerator or fridge. Add salt and pepper to taste.
6 Add the shrimp and mix with the fish that we had reserved in the bowl. Mix all the ingredients very well. Add the juice of the remaining lemons, let marinate for 10 more minutes so that all the ingredients are well mixed.
7 Finally, add the remaining finely chopped cilantro and we will be ready to serve our Peruvian ceviche with leche de tiger.
8 Serve the easy ceviche bathing the ingredients well with the tiger’s milk that accompanies it, you can add corn or corn and if you want a little spice or chili to our preparation. And second, you can prepare Peruvian ají de gallina or prepare a menu based on starters with Lima cause.
