Cebiche Classico with Leche de Tigre from La Mar by Gastón Acurio
serves two or three as an appetizer
Ingredients
Leche de tigre:
16 oz lime juice
8 oz fish stock
2 1/2 oz ice
2 oz celery
5 oz fish (white meat)
2 oz onions, sliced
1 pinch ají limo
1 oz chopped cilantro
1 clove garlic, minced
salt, to taste
Cebiche:
2 oz fresh milk
7 oz fluke, cut into small cubes
1/2 tsp salt
2 fresh limes, juiced
4 oz leche de tigre
1 red habanero, finely chopped (optional)
3 oz red onion, thinly sliced
4 slices sweet potato, boiled until soft
2 tbsp choclo, steamed until tender
chopped cilantro, for garnish
Method
For leche de tigre: Combine lime and fish stock in a blender. Add in ice and celery and pulse together two times. Add fish and blend until smooth. Add onions, ají limo, cilantro, salt, and garlic, and blend for 10 seconds. Strain and blend again for an additional 10 seconds. Keep cold.
For cebiche: Combine the fluke, salt, fresh lime juice, leche de tigre, habanero, and red onions in a large bowl. Refrigerate for several hours.
To serve: Garnish with sliced boiled sweet potato, steamed choclo, and cilantro. Enjoy!