Total time: 60 minutes. Quantity: 2 persons. Calories: 100 kcal, per 100 g of consumption.
Peruvian recipe of leche de tigre.
The ceviche, is a great food that represents Peru, as well as other typical dishes, which usually have peculiar and unique characteristics, it is the Leche de tigre, this is a very tasty dish, and easy to prepare. Its presentation is different from any other type of ceviche.
Let's see how to prepare it!
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| Leche de tigre (Peruvian recipes) |
Ingredients:
- ½ kg of fish, cut into small cubes.
- ¼ kg of yuyo, or mococho (cut into small pieces).
- 1 parboiled sweet potato, cut into squares.
- 2 aji limos, chopped in small strips.
- 15 fresh lemons of medium size.
- 6 tablespoons of bottled milk.
- ¼ of salted cancha.
- Salt to taste.
Recipe procedure.
- Cut the fish, in the form of cubes, wash it properly and set aside.
- In a separate space, cut the lemons and squeeze them. Then we add it inside the container where our cut fish is, we let it macerate for a certain time, and we season it with cumin, pepper, and salt to taste, to enhance the flavor, we add a few pinches of Umami seasoning.
- We move from one side to the other, and taste the flavor of our preparation. Once ready, add the chopped yuyo in small pieces, the cancha serrana, and add 3-4 tablespoons of milk to whiten the juice.
- We move and mix from one side to the other, letting the flavor flow over our preparation; then serve it over a glass, or a cup.
- For this, use a round bottom glass, and accompany it with sweet potato and aji limo cut in small strips (as in the photo of this recipe).
Note: Serve this dish with a delicious chicha morada.