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Deborah

Deborah Dana

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Recipe

Traditional Tiger's Milk for Peruvian Ceviches

5 mins
Low
4.3
|
61
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Tiger milks are the basis of Peruvian ceviches and a delicious way to cook fish or seafood.
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Ingredients

4 portions
  • 1 cup lemon juice
  • 1 1/2 cups fish soup
  • 200 grams sole fillet
  • 1 bell pepper, without veins or seeds
  • 2 stems celery
  • 1/2 onions
  • 1 tablespoon fresh coriander, chopped
  • 1 clove garlic
  • 2 tablespoons salt
  • 4 cubes ice
  • to taste black pepper

Preparation

Blend all the ingredients. Strain and use to marinate fish or seafood.

PRESENTATION

This sauce is used to marinate raw fish or seafood and is delicious.

TIPS

You can make more variations by adding different red peppers such as aji amarillo or rocoto mash.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (10)
María Maldonado
13/10/2019 11:54:51
Es riquísimo el ceviche con esta receta ,probarla es lo mejor!
Roberto Sanchez
03/01/2019 21:24:36
Pero no es pimiento es ají picante 🌶 queda de maravillas pero el que no le gusta lo picante el pimiento pero no es igual
Chino Brt
04/01/2018 11:38:29
¿Como se hace el caldo de pescado? ¿El pescado tiene que ser cocido o crudo?
Juan Moreno Varas
10/08/2017 10:30:20
Como se hace el caldo de pescado? Se hierve carne de pescado por ejemplo?
Jose Maria Aja Pascual
23/07/2017 15:22:30
Riquísima y fácil
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