Peruvian Ceviche Classic Leche de Tigre

Hey there, folks! Today, I'm sharing with you my twist on the classic Peruvian Ceviche recipe with a kick of Leche de Tigre. Trust me, you're in for a treat! Alright, here's what you'll need: - Fresh white fish (sole or tilapia) - Fresh lime juice - Red onion, thinly sliced - Fresh cilantro, chopped - Chili pepper, minced - Salt - Black pepper - Fish stock Now, let's get cooking! Cut your fish into cute little cubes and marinate them with lime juice, red onion, chili pepper, salt, and pepper. Don't be shy, give it a good mix! Oh, and don't forget to let it sit for about 10 minutes – we want that fish to be nice and opaque. Here's a little tip from me: If you want to add an extra layer of flavor, try adding a splash of coconut milk to your Leche de Tigre. It's a game-changer, let me tell you! Now, for a fun anecdote: I once mistook sugar for salt in my ceviche. Let's just say it was a sweet disaster! Blend your marinating liquid with some fish, fish stock, and cilantro until smooth to make the Leche de Tigre. Pour it over your ceviche and get ready to be amazed! This Peruvian Ceviche with Leche de Tigre is like a party in your mouth – tangy, spicy, and oh so refreshing. Enjoy, my friends!

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