Ceviche Marinade (Leche de Tigre)

This is the base to make a fresh Peruvian-style ceviche. Some people like to drink this as a shot called leche de tigre (tiger’s milk).

Ingredients

Serves 1

1 cup freshly squeezed lemon juice

2 cloves garlic

1 medium or small purple onion, quartered

6 ounces whitefish fillet

1" piece fresh gingerroot

2 teaspoons salt

1 teaspoon freshly ground black pepper

10 ice cubes

To Make the Ceviche

To make ceviche with this sauce, simply cut 2 pounds of sea bass into cubes, pour the marinade over the fish, and stir. Let the fish marinate for at least 5 minutes, or longer if you like your fish a little more cooked by the lemon juice. Garnish with cilantro and boiled sweet potato.

1. In a blender add the lemon juice, garlic, onion, fish fillet, and ginger. Blend on medium speed.
2. Add the salt, pepper, and 4 ice cubes. Blend on high until the ice is crushed.
3. Add a few more ice cubes at a time. Blend until you have a smoothie-like texture.
4. Use immediately.