"Ceviche has few ingredients, and variations are unlimited, but its success begins with very fresh seafood. Leche de Tigre is the sauce that naturally occurs when the fish is allowed to marinate in the lime for about 12 minutes or more. The translucent lime juice turns cloudy with proteins from the fish, and the acidic bite of the lime softens on the palate."
SERVINGS: 4 appetizers or 2 main course
INGREDIENTS:
1 pound any fresh, lean, white-fleshed fish—use only boneless, skinless filets. Suggestions include: tilefish, grouper, black bass, striped bass, red snapper,
1/2 cup freshly squeezed lime juice
2 cloves garlic, minced.
1 tb Peruvian aji amarillo or aji rocoto peppers, finely minced or made into a purée
1 medium or 1/2 large red onion, sliced julienne
2 tbs finely chopped cilantro or parsley (or other soft herbs, such chives, chervil or a mix of any of these)
Salt and white pepper to taste.
PREPARATION:
1. Cut fllets into large dice, mince garlic, chop cilantro or parsley, finely dice the aji amarillo or rocoto.
2. Place the fish, garlic, herb(s) and aji amarillo or rocoto in a bowl. Add salt and white pepper. Toss to blend well.
3. While the items marinate, add lime juice and toss all items once more. Reserve for 10 minutes to allow the lime juice to marinate and flavors to marry.
4. Place portions of ceviche in shallow bowls or plates. Be sure to leave the juices in the bowl. Toss the sliced onions and juices together and top each Ceviche portion with an equal amount of onions. Pour an equal amount of juice on each serving.