Fish with a fresh kick: This traditional recipe is revered in South America!
When fresh fish meets tropical lime, it's the basis for a dish revered in South America as ceviche. Cold fish is "cooked" by the crisp acidity and served as a refreshing summer dish for hot days. Ben Henger shows you how to make the perfect "leche de tigre" to marinate the fish in an exotic way. Enjoy!
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Ingredients
6 limes
1/2 ginger
1 garlic clove
1 chili pepper
1 fresh coriander plant
1 onion
1 avocado
300g fish
-Mix lime juice with ginger, garlic, chili pepper, and coriander and let it infuse for at least 10 minutes.
-Debone the fish and slice it thinly.
-Place the fish and avocado on a plate and top with coriander and onion.
Pour the tiger's milk over it and let it sit for at least 2 minutes.