Peruvian Ceviche with Chili Crunch Leche De Tigre
Fresh sushi-grade fish is marinated in a bright, citrusy leche de tigre with Momofuku Chili Crunch, then finished with fresh herbs, chilies, and an extra spoonful of crunch for a bold Peruvian ceviche.
Serves 2.
what you'll need
INGREDIENTS
- 1 lb filet of fresh, sushi-grade white fish (sea bass, halibut, or flounder), cut into 1-inch cubes
- 1/2 red onion, thinly sliced
- Salt, to taste
- 1/2 cup fresh lime juice (about 6-8 limes)
- 1/4 cup fish trim/scraps (from the fish above)
- 1 tbsp ajà amarillo paste
- 1 clove garlic
- 1-inch piece celery stalk
- 2 tbsp Momofuku Chili Crunch
- Small handful cilantro
- Salt, to taste
- Extra Chili Crunch
- Fresh cilantro, chopped
- Fresh chilies, chopped (rocoto or thai Bird's Eye work well)
Directions
Combine the fish cubes and sliced red onion with salt and enough lime juice to cover and set aside in the fridge for 20-30 minutes
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Make the leche de Tigre: in a blender, combine lime juice, fish trim, ajà amarillo paste, garlic, celery, Chili Crunch, and cilantro. Blend until smooth.
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Strain the mixture through a fine sieve to remove solids, pressing to extract all the liquid.
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Taste and adjust with more salt and lime juice until balanced and bright.
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Plate the fish and onions, then pour the tiger's milk generously over the top.
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Garnish with chopped cilantro, fresh chilies, and a final spoonful of Chili Crunch. Enjoy!
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what you need from momofuku
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