You're About to Be Obsessed with Leche De Tigre

There are some dishes I just can't ever get enough of and in the summer I will have ceviche in any form. But some have sauces that make you want to lick the bowl at the end.

I went to De Maria in Soho recently and every dish had that joyous pop of flavor that makes you want to just jump for joy. But the leche de tigre on the ceviche really took the cake.

If you're not familiar, leche de tigre is a sauce used in Peruvian cooking to add a bright citrus pop to their famous seafood. It is literally 'tiger's milk' and its a creamy take on a lot of flavor. But the one at De Maria was the perfect combination of texture and citrus so I knew I needed the recipe. Turns out it is as simple as can be.

Watch the video below or follow the recipe below for a sauce you'll want to put onto everything.

Blog, Chefs, Cooking, Food, RecipeAli RosenJuly 30, 2018summer, ceviche, snapper, seafood, Peru, South America, lime, lemon, cashew, citrus Comments

You Really Can Make Ceviche at Home, I Promise

There are some things that we seem to have a mental block for home cooking. And despite our constant ordering of sushi and the rise of poke bowls, we are all still so hesitant to make anything with raw fish at home.

But why? If you have a good grocery store in your area (or even a local fishmonger) there is no reason to not bring the popular concoctions home.

One of my favorites is ceviche. I'm a sucker for lime and I'm an especially huge fan of the Peruvian version which adds corn and sweet potatoes to the mix.

So I went over to Mission Ceviche to chat with Chef Jose Luis Chavez about his thoughts on choosing your seafood for ceviche. From raw fish to varieties that are cooked (hello shrimp and octopus) it is totally doable to have a bit of ceviche from your own fridge.

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