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