The first time you ate Cebiche, you probably noticed the tangy milk that is left on the bottom of the plate after the fish is gone. That my friends is called LECHE DE TIGRE. Any Cebichexpert will tell you that it is not to be missed and that you must drink it till the last drop. Yes. It’s that good ! … *leche de tigre*
Raw fish + Lemon Juice = Cebiche ? There’s actually a lot more than that involved in mastering the art of Cebiche… care to learn the basics?
When making it at home, there are just a few key things to keep in mind. The most important is to use the freshest fish possible and beyond that it’s all about the marinating process. You will need fresh fish, sea salt, fresh pepper, lime or lemon juice, purple onions (traditionally cut in thin julians), freshly chopped cilantro (coriander) and a touch of chili to spice things up. … *the art of cebiche