ceviche

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ceviche

Name: ceviche
Prep time: 4 h
Total time: 4 h
Yield: 3 null
Ingredients: 250 g Diced Salmon; 250 g Diced Kani Kama; 01 unit(s) Diced Sword Mango; 01 unit(s) Medium red onion cut into Julienne; 01 unit(s) Finely chopped chili pepper; null to taste Finely chopped chives; null to taste Salt; 01 cup “Leche de Tigre” for the marinade

🇧🇷Brazil

•

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(Português)

240 min(s)

3 servings

marceloluna

@marceloluna

Ingredients
Recipe

Diced Salmon250 g
Diced Kani Kama250 g
Diced Sword Mango01 unit(s)
Medium red onion cut into Julienne01 unit(s)
Finely chopped chili pepper01 unit(s)
Finely chopped chives to taste
Salt to taste
“Leche de Tigre” for the marinade01 cup

Let's start by preparing the Leche de Tigre that will be used to marinate our ceviche:
I use raw white fish fillet leftovers (I used tilapia leftovers), 01 medium onion, coriander stalks, 02 lemon juice and extra virgin olive oil.
Place the above ingredients in a bowl for two hours and then blend in a blender. Strain this mixture to obtain Leche de Tigre.
For the Ceviche:
We mix all the ingredients and add the Leche de Tigre to marinate for a period of 02 hours in the fridge.
Serve chilled as a starter with bread or tortillas, or as a main course.

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