Ceviche on a Cup

Ceviche on a Cup, Leche de Tigre or “Tiger’s Milk” is one of the quickest Peruvian food appetizers you could make (in less than 15 minutes), using a short list of ingredients, is the widely popular “leche de trigre” or “tiger’s milk”. The “leche de tigre is is a variation of the Peruvian ceviche.

For this recipe we are only using ingredients commonly found in any supermarket.

Servings: 4 – 6
Estimated Cost: $30
Estimated Calories: 75

Ingredients:

• 1.5 LBs (4 fillets) of Tilapia (or similar white fish)
• 8 Limes (make sure they are juicy!)
• Any kind of hot pepper or chili (habaneros are a good choice if you like it hot)
• Use only 1 for mild, add more to turn up the heat
• 1 teaspoon of garlic puree
• 2 table spoons of mayonnaise
• 1/2 onion, chopped
• 1 teaspoon of salt
• ½ teaspoon of pepper
• 1 tablespoon of cilantro (finely chopped)

Optional Decoration:

• Slices of 1 hass avocados
• Sesame seeds
• Shoestring potatoes (or any kind of crumbled potato chips)
• Cilantro

Preparation:

1Squeeze the limes into a cup (make sure the limes have been in the refrigerator so the juice is cold.

2 Cut the fish in stripes (make sure the fish is cold –almost frozen), then in small pits of ½ an inch thick. Place the fish on platter or bowl and add salt, pepper and garlic onto the fish.
Add the cilantro and mayo and mix.

3 Cut the hot peppers or chilies in tiny bits (you can also make a puree on the blender) and pour it over the fish.

4 Pour the lime juice and mix everything. Let it sit for 5 minutes and then serve in small cups. To decorate sprinkle sesame seeds, add the shoestring potato chips, the avocado slices and a little branch of cilantro.

5. Enjoy! This is a great appetizer during summer and we strongly suggest pairing it with a cold bitter beer like an IPA that enhances the saltiness and sourness of the tiny bits of the fish.