Peruvian Ceviche from Latin Bites Kitchen

Ceviche and tiradito — raw seafood marinated in lime — can be found in abundance in Houston. But it is the Peruvian ceviche at Latin Bites Kitchen that remains one of the best examples of fresh cubed fish “cooked” in a zippy bath known as leche de tigre (tiger’s milk).

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Purée all leche de tigre ingredients (from white onion down) in a blender until smooth. Set aside and chill in refrigerator.

Step 2

For the ceviche, boil sweet potatoes in water with sugar to taste until soft. Set aside and chill in the refrigerator. Boil corn in water with sugar to taste. Strain and chill in refrigerator (a few drops of lime will prevent corn from turning dark).

Step 3

In a cold stainless-steel bowl, mix fish with salt, pepper, cilantro and chile pepper. Mix well so ingredients penetrate the fish. Squeeze the juice of 2 limes into the fish, then add 2 cups leche de tigre. Let flavors come together for 2 minutes. Add julienned onions. Toss gently to mix.

Step 4

Serve fish garnished with corn and sweet potato slices. Garnish with more onions on top of fish and/or cilantro leaves

↑Support creators by visiting their site 😊