Leche De Tigre
Let me start by saying, Peruvians love their ceviche. And, their ceviche juice, which they call it leche-de-tigre. Which translates to "milk of the tiger." Here in the states a lot of latin restaurants offer great ceviche plus the ceviche juices with alcohol, like rum or tequila. Let me tell you, it's one helluva of a drink!
My buddy Tony just shared some fresh halibut with me. I've always wanted to try a Peruvian style leche-de-tigre, and this was my chance. To follow along, get ready to start boiling some sweet potatoes, and squeezing some citrus juice. Soon, you'll be eating some insane ceviche and drinking some leche-de-tigre!
Remember to always freeze your halibut for at least 7 days to kill off any possible parasites. Want to learn more? Check out my Safe Fish Handling video.
Tony, just outside the Dana Point marina
Tony Parks And His Halibuts...
Tony keeps his ears to the ground when it comes to halibut fishing. As soon as he senses they're on the chew, he's on the chase. Dana Point has always produced nice sized halibut right off the kelp beds, especially in late winter. If you see Tony out there... That's a good sign!
Halibut Peruvian Ceviche & Leche de Tigre (serves 4)
2 pounds halibut fillets cut into 1/2” cubes
6 sweet chili peppers sliced (Thai peppers for some heat)
2 medium sized sweet potatoes
1 red onion, julienned
1 bundle cilantro, chopped
10 medium limes juiced
2 medium oranges juiced
1 tablespoon of salt
1 tablespoon pepper
1 bottle of Tequila, Rum or Peruvian Pisco
Start Making the Ceviche And Leche-de-Tigre
1. Start by, adding the fish into a mixing bowl then add the salt and pepper. Then, continue to add red onions, chili peppers and cilantro. Next, add the lime juice, orange juice, and mix. Importantly, refrigerate for no more than one hour.
2. Next, peel the potatoes, and then add them into a pot of cold water. Now, turn on the heat and boil until they are tender. You can test this by poking the potato with a paring knife. Finally, allow the sweet potatoes to cool. And, then cut them into 1/4” rounds.
3. In the meanwhile, pull the ceviche out of the refrigerator and begin to plate. Remember, use a slotted spoon to retrieve the ceviche. That way, you'll reserve the ceviche juices for the leche de tigre.
4. In the end, serve the ceviche with a side of sweet potatoes. Just like do in Peru.
5. Now, go ahead and grab your favorite tumbler glass, and add a couple of ice cubes. Start by pouring out of reserved ceviche juice into the tumbler--about two ounces--then add an ounce of either tequila, rum or Peruvian pisco. Finally, get ready for something very special. Enjoy!
NEED SOME KITCHEN STUFF? 🙂 Here's a great way to support Fisherman's Belly. Use our
amazon links to purchase items you may need. You don't
pay extra but, Amazon sends us a small commission on
your purchase. Just click on the links below to take a look
and shop around. Thanks, Yanni
___________________________________________________________ ➤ 30 Day Free Amazon Prime Membership http://amzn.to/2lIRHcI
KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ Orange Citrus Juicer/Squeezer
http://amzn.to/2E0vs9N ➤ 12-inch Chef's Knife
http://amzn.to/2CnQuyw ➤ Wusthof Pro Cook’s Knife 12-inch
http://amzn.to/2CCoOGg ➤ Cuda 10" Fillet Knife
http://amzn.to/2qtueSB ➤ 24" Round Hard Wood Cutting Board
http://amzn.to/2Cxmvo6 ➤ Ex-Large Bamboo Cutting Board 18"x14"
http://amzn.to/2EXy1uL ➤ Multi-Purpose Stainless Steel Scraper & Chopper
http://amzn.to/2CK4sv5 ➤ Porcelain Ramekin Pinch Bowls 6-ea https://amzn.to/2IaIE2E ➤ Morton Kosher Salt 3lbs
http://amzn.to/2AiewJN ➤ Adjustable Pepper Grinder, Clear
http://amzn.to/2AsoiZG ➤ Spicy World Black Peppercorn 16-oz bag
http://amzn.to/2CTif3a ➤ Ex-Large Mixing Bowl w/Lid
PHOTOGRAPHY EQUIPMENT USED 🎥 ➤ Canon EOS 70D Food Photography & Video https://amzn.to/2Ib1yGF ➤ GoPro HERO4 Black http://amzn.to/2md2DzF