Peruvian Leche de Tigre

Total Time: 2 hours. Quantity: 6 persons. Calories: 100 kcal.

A delicious Peruvian meal.

The leche de tigre meal is a Peruvian recipe that has the same procedure as the Peruvian ceviche, and it is often sold in public stalls where people can buy it. These can be seen in glasses, or in small containers and are prepared with various ingredients. For example: corn cloves, sweet potato, and yucca are added. And although the leche de tigre that is sold to the public is not the original recipe, here we are going to leave the correct procedure to make it at home.

Leche de Tigre Peruvian recipe.

Ingredients for this recipe.

•  ½ kg of fish cut in small dices (you can choose the most convenient fish).
• ¼ kg of yuyo or mococho (cut in small pieces).
• ¼ kg of yuyo or mococho (cut in small pieces).
• 2 aji limos (hot peppers) chopped in small strips.
• 15 fresh lemons of medium size.
• 15 fresh lemons of medium size.
• ¼ kg of salted cancha.
• Salt to taste.

Peruvian recipe that has the same procedure as the Peruvian ceviche.

Recipe procedure.

1. Once obtained ½ kg of fish and chosen the fish that we will use; proceed to cut into cubes, and wash it properly. And we proceed to reserve.
2.  In a separate space, we cut the lemons and squeeze it. After that, we add it inside the container where our cut fish is.
3.  We let it macerate for a certain time, and season it with cumin, pepper and salt to taste. And to enhance the flavor, we add a few drops of Umami seasoning (this product is sold as ají-no moto).
4.  We let it macerate for a certain time, and season it with cumin, pepper and salt to taste. And to enhance the flavor, we add a few drops of Umami seasoning (this product is sold as ají-no moto).
5. Blend until a uniform mass is formed, and taste the flavor.
6.  Once blended, serve in a clean glass, or representative glass, and serve with cancha serrana, pieces of yucca, and sweet potato. And do not forget to decorate with mococho or yuyo.

Note: You can add an aji limo, or a rocoto bell pepper to your preparation, to enhance the flavor.

 

Cancha serrana, ingredient.

About Yuyo or mococho.

Chondracanthus chamissoi, commonly called cochayuyo, yuyo, mococho or chicoria de mar (not to be confused with the seaweed of Lake Titicaca, used in the soup arequipeña timpusca) is a species of red algae, of the gigartinaceae family, which inhabits the cold coasts of the Pacific Ocean of South America. Bathed by the Humboldt Current, it is found along the entire coast of Peru and Chile.

In Peru, it is widely consumed fresh as a secondary garnish to ceviche and chilcano, a typical fish soup.

Yucca, an ingredient to accompany

 Preparation video in Spanish.