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Deborah

Deborah Dana

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Recipe

Traditional Tiger's Milk for Peruvian Ceviches

5 min
Easy
4.22
|
46
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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 servings
  • 1 Cup of lemon juice
  • 1 1/2 cups of fish soup
  • 200 grams of sole fillet
  • 1 piece of bell pepper without veins or seeds
  • 2 stems of celery
  • 1/2 onion
  • 1 tablespoon of coriander chopped
  • 1 clove of garlic
  • 2 spoonfuls of Salt
  • 4 cubes of ice
  • to taste of 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.

    Did you cook this recipe?

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    74.0
    kcal
    3.7%
    Carbohydrates
    4.0
    g
    1.3%
    Proteins
    10.0
    g
    20%
    Lipids
    1.8
    g
    2.8%
    Fiber
    0.7
    g
    1.5%
    Sugar
    1.7
    g
    1.9%
    Cholesterol
    28.0
    mg
    9.3%
    Esha
    Rate this tip
    Ratings (9)
    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?
    José María Aja Pascual
    23/07/2017 15:22:30
    Riquísima y fácil
    jose luis Baptista de almeida
    09/07/2017 09:47:12
    Riquísima..!!!
    see more

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