Name: Leche de Tigre Style Ceviche with Baklouti Chili Fused Olive Oil
Prep time: 30 min
Total time: 30 min
Ingredients: 1 lb very fresh deboned Rock Cod, Mahi Mahi, Halibut, Corvina or Sea Bass cut into 1" pieces; ¼ red onion, finely chopped; 2 tbsp fresh cilantro, chopped; salt to taste; 6 limes; 2 tbsp Olive the Best Baklouti Olive Oil; 2 garlic cloves, smashed; ¼ cup cilantro leaves, finely chopped; 1 tbsp Aji Amarillo paste - optional

CategoryAppetizers & Snacks, Condiments, Fish, Main Courses, Seafood

This Peruvian Ceviche with "Leche de Tigre" is made with fresh white fish, red onion, Aji Amarillo paste, garlic, and LOADS of lime.

Prep Time30 minsTotal Time30 mins

1 lb very fresh deboned Rock Cod, Mahi Mahi, Halibut, Corvina or Sea Bass cut into 1" pieces

¼ red onion, finely chopped

2 tbsp fresh cilantro, chopped

salt to taste

Leche de Tigre

6 limes

2 tbsp Olive the Best Baklouti Olive Oil

2 garlic cloves, smashed

¼ cup cilantro leaves, finely chopped

1 tbsp Aji Amarillo paste - optional

Rinse the fish in cold water and pat dry. Add to a large mixing bowl and season with salt.

Make the Leche de Tigre

In a separate bowl, squeeze the limes and add the garlic, Baklouti Fused Olive Oil, Aji Amarillo paste (if using), and half of the cilantro.

Let the marinade sit for 5 minutes.

Place a strainer on top of the large bowl with the fish and pour the leche de tigre over the fish.

Mix the fish and leche de tigre gently but thoroughly and allow to sit for 5-20 minutes.

Add the onion and remaining cilantro and adjust seasoning to taste.

Serve immediately accompanied by tostadas, tortilla chips or soda crackers.

Ingredients