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.
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
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)
¾ Cup Fresh Lime Juice ( 4-6 limes -- freshly squeezed)
1 Tbs Olive Oil
Blend all the ingredients for cashew leche de tigre in blender until smooth.
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.
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.
Before serving, add the fresh cilantro, and a drizzle of olive oil, gently mix. Taste for salt and add more if necessary. Add the leche de tigre sauce and serve.