Leche de Tigre [0000927]

Ingredients:

1/2 pound (225g) fresh white fish fillets (such as sea bass or sole), diced
1/2 cup fresh lime juice (from about 6-8 limes)
1/2 cup gluten-free fish or vegetable broth
1/4 cup red onion, finely chopped
1-2 cloves garlic, minced
1-2 aji amarillo peppers, seeded and minced (adjust to taste)
1/4 cup fresh cilantro, finely chopped
Salt and black pepper, to taste
Ice cubes (for serving)

Instructions:

In a mixing bowl, combine the diced white fish fillets and fresh lime juice. Make sure the fish is fully submerged in the juice. Cover the bowl and refrigerate for about 20-30 minutes. The acidity of the lime juice will "cook" the fish, turning it opaque.

While the fish is marinating, prepare the Leche de Tigre base. In a blender, combine the gluten-free fish or vegetable broth, finely chopped red onion, minced garlic, minced aji amarillo peppers, and fresh cilantro. Blend until you have a smooth mixture.

After the fish has marinated, strain the lime juice from the fish into the Leche de Tigre base. This will add the tangy flavor to your dish.

Season the Leche de Tigre mixture with salt and black pepper to taste. Adjust the seasoning as needed.

To serve, place a few ice cubes in individual serving bowls or glasses. Top with the marinated diced fish.

Pour the seasoned Leche de Tigre mixture over the fish and ice cubes.

Garnish with additional chopped cilantro, if desired.

Serve your gluten-free Leche de Tigre immediately as a refreshing appetizer.

Leche de Tigre is a popular Peruvian dish that combines the flavors of citrus, fish, and spicy peppers. It's typically enjoyed as a refreshing appetizer or even a hangov