Our family has been on a big ceviche kick as of late and we have tried this leche de tigre ceviche at two different restaurants recently and fallen in love. We set out to recreate this dish here at home and it was not only easy to make but so delicious to enjoy here in the comfort of our own home. Our sons thoroughly enjoyed this. These portions are good for a party or for 5 people over the course of two days. We hope you enjoy this as much as we did. So much so that it is all we had for dinner the first night we made it.
Leche de Tigre Ceviche
Ingredients
Ceviche
- 1 lb snapper
- 1 lb peeled, devained, tails off large shrimp, chopped
- 1 mango, cubed
- 1 watermelon radish, thinly sliced, then quartered
- jicama, thinly sliced into matchsticks
- red onion, thinly sliced with mandolin
- 2 celery stalks, thinly sliced
- cilantro, chopped
- salt and pepper to taste
- plantain strip chips for serving
Leche de Tigre
- 1/4 cup white onion, minced
- 2 small celery stalks, roughly chopped
- 2 garlic cloves, chopped
- 1/2 inch garlic nub, peeled and chopped
- 1/4 cup freshly squeezed lime juice
- 1/2 cup passion fruit juice
- salt and pepper to taste
- 3 tbsp olive oil
Prepare
- First, chop all of the ingredients needing chopping in advance.
- Net, place all of the ceviche ingredients except for plantain chips in a large mixing bowl.
- Blend all of the leche de tigre ingredients in a blender and strain through a fine mesh sieve into ceviche bowl.
- Finally, toss all of the ingredients until well combined and serve the ceviche with the plantain chip strips. Enjoy!
