Leche de tigre is a staple of South American cuisine - but what exactly is the tangy sauce? We went to De Maria to find out
Snapper Ceviche:
½ Red Onion (very thinly sliced)
1 lb Fresh Fish (sea bass, red snapper, corvina, tilapia, or hamachi -- diced into ¾ inch cubes)
1- 1 ½ Teaspoons Kosher Salt (start with 1, add more to taste)
¼ Teaspoon Black Pepper
¼ Cup Fresh Cilantro (chopped -- including stems)
1 Fresh Serrano or Jalapeño Pepper (seeded and very finely chopped -- optional)
¾ Cup Fresh Lime Juice ( 4-6 limes -- freshly squeezed)
1 Cup Grape or Cherry Tomatoes (cut in half -- or 1 cup diced tomatoes)
1 Tbs Olive Oil
1 Semi-Firm Avocado (optional)
Cashew Leche De Tigre:
1/2 cup raw cashews
1/4cup grapefruit juice
1/4 cup orange
1/4 cup lemon juice
Salt to taste
Method:
1.Blend all the ingredients for cashew leche de tigre in blender until smooth.
2.Slice the red onion and salt generously and let stand 8 minutes until it begins to release its liquid (this will removed some bitterness). Rinse well.
3. Place fish, onion, salt, pepper, cilantro, and lime juice in a shallow bowl, gently mix, and marinate in the refrigerator for at least 10 minutes before serving.
4. Before serving, add the fresh cilantro, and a drizzle of olive oil, gently mix. Taste for salt and add more if necessary. If adding avocado, gently fold it in at the end, after everything is mixed, making sure to use one that is not too soft
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7 июл 2024
