Name: Peruvian Leche de Tigre
Prep time: 15 min
Total time: 15 min
Cuisine: Peruvian
Ingredients: 250 g very fresh white fish fillet, skinless and boneless; 180 ml freshly squeezed lime juice (¾ cup); 180 ml cold fish stock (¾ cup); 80 g red onion, roughly chopped (½ medium onion); 30 g celery, roughly chopped (1 small stalk); 10 g peeled fresh ginger (one 2 cm piece); 8 g peeled garlic (2 large cloves); 15 g fresh cilantro (⅓ cup); 15 g ají limo chili, seeded and roughly chopped (1 small chili); 6 g salt (1 teaspoon); 2 g ground black pepper (½ teaspoon); 200 g ice (2 cups); 80 g white fish, cut into small cubes, for serving; 40 g cooked corn kernels (¼ cup); 30 g toasted cancha corn (¼ cup)

Description

Peruvian specialty of fish broth and citrus chili, structured for home cooking and with easy-to-follow measurements.

Ingredients

Scale

250 g very fresh white fish fillet, skinless and boneless
180 ml freshly squeezed lime juice (¾ cup)
180 ml cold fish stock (¾ cup)
80 g red onion, roughly chopped (½ medium onion)
30 g celery, roughly chopped (1 small stalk)
10 g peeled fresh ginger (one 2 cm piece)
8 g peeled garlic (2 large cloves)
15 g fresh cilantro (⅓ cup)
15 g ají limo chili, seeded and roughly chopped (1 small chili)
6 g salt (1 teaspoon)
2 g ground black pepper (½ teaspoon)
200 g ice (2 cups)
80 g white fish, cut into small cubes, for serving
40 g cooked corn kernels (¼ cup)
30 g toasted cancha corn (¼ cup)