Leche de Tigre Style Ceviche with Baklouti Chili Fused Olive Oil
This Peruvian Ceviche with "Leche de Tigre" is made with white fish, red onion, Aji Amarillo paste, garlic, and LOADS of lime. It's very important for the fish to be extremely fresh and cold for this recipe. Almost any white fish will work - you can use Mahi Mahi, Halibut, Corvina, or Sea Bass to name a few.
1 pound of very fresh deboned Rock Cod, Mahi Mahi, Halibut, Corvina or Sea Bass cut into 1" pieces
¼ red onion, finely chopped
2 tablespoons chopped cilantro
Salt to taste
Leche de Tigre
2 Tablespoons Baklouti Chili Fused Olive Oil
2 cloves garlic, smashed
¼ cup of cilantro leaves finely chopped
1 tablespoon Aji Amarillo paste (optional)
Rinse the fish in cold water and pat dry, add to a large mixing bowl and season with salt.
Make the leche de tigre. In a separate bowl, squeeze the limes and add the garlic, Baklouti Fused Olive Oil, Aji Amarillo paste (if using), and half of the cilantro. Let the marinade sit for 5 minutes.
Place a strainer on top of the large bowl with the fish and pour the leche de tigre over the fish. Mix the fish and leche de tigre gently but thoroughly and allow to sit for 5-20 minutes. Add the onion and remaining cilantro and adjust seasoning to taste.
Serve immediately accompanied by tostadas, tortilla chips or Saltine crackers.