Fish & seafood
Leche de tigre
The concentrated juice of ceviche served as a restorative.
Gluten-free
Ingredients
- 200 g of white fish trimmings
- 12 limes (juice, about 200 ml)
- 1 piece of red onion
- 1 celery stalk
- 2 garlic cloves
- 1 piece of ginger (2 cm)
- 1 aji limo, deveined
- 1 sprig of cilantro
- Salt, pepper and a little cold fish broth
Step-by-step
Using a different robot? Switch it here:
- Place the garlic, the ginger, the onion and the celery in the mixing bowl and crush 10 sec/speed 7.
- Add the fish trimmings, the aji limo and the cilantro and crush 15 sec/speed 8.
- Add the lime juice, salt, pepper and a little cold broth and mix 10 sec/speed 4 (without heat).
- Strain the mixture pressing well to extract all the juice.
- Taste and adjust salt and lime with 5 sec/speed 3.
- Serve very cold in small glasses with cubes of fish and canchita.
Tips
- Always serve very cold, ideally over ice.
- Keep it no more than a few hours to preserve the freshness.
- Add a touch of shrimp or scallops for a more powerful version.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
