Peruvian Ceviche with Leche de Tigre
Royal Prestige ® Benefit
Blend with power in seconds.
4 portions Yield
Time
35 minutes
Ingredients FOR THE CEVICHE: 2 lbs of fresh fish (flounder or sea bass), cut into ¾” cubes 1 teaspoon of salt ½ red onion, thinly julienned ¼ cup of fresh cilantro, finely chopped 2 garlic cloves, finely chopped ½ teaspoon of ground pepper 1 or 2 yellow chili peppers (aji limo), seeded and finely chopped FOR THE LECHE DE TIGRE : 1 cup of freshly squeezed lime juice ½ cup of cold fish stock ¼ cup of red onion, chopped 2 garlic cloves, chopped A small piece of ginger, peeled and chopped 1 stalk of celery, chopped ½ yellow chili pepper (aji limo), seeded and chopped Fresh cilantro leaves 1 teaspoon of salt ½ teaspoon of ground pepper FOR GARNISH: Fresh cilantro leaves FOR SERVING: Sweet potato, cooked and sliced Corn kernels
Instructions
1 In the Royal Prestige ® Power Blender Max, blend all the ingredients for the leche de tigre on high speed until smooth. Strain the mixture and refrigerate. 2 In a bowl, place the fish cubes, season with salt, and mix gently. 3 Pour the leche de tigre over the fish, making sure it covers all the pieces. 4 Add the remaining ingredients and mix well. 5 Cover the bowl with plastic wrap and refrigerate for 10 to 15 minutes. 6 Adjust seasoning before serving. 7 Garnish with fresh cilantro and serve with cooked sweet potato and corn kernels.
UNITED STATES SPRING 2025 | ROYAL PRESTIGE ® MAGAZINE 17
Made with FlippingBook Digital Publishing Software