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- 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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