Ceviche Criollo with Leche de Tigre

Name: Ceviche Criollo with Leche de Tigre
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: South American, Latin American
Ingredients: 2 inches celery; 1 Tbsp chopped fresh cilantro; 2 garlic cloves; 1 inch length peeled fresh ginger, sliced; 1 teaspoons kosher salt; 177 milliliters fresh lime juice (about 5 limes); 237 milliliters thinly vertically sliced red onion; 1 rocoto pepper, stem removed; 59 milliliters chopped red onion; 716 grams striped sea bass, divided

The recipe Ceviche Criollo with Leche de Tigre could satisfy your South American craving in approximately 50 minutes. One serving contains 103 calories, 16g of protein, and 2g of fat. For $1.66 per serving, you get If you have kosher salt, onion, garlic cloves, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Boil rocoto pepper 1 minute; drain. Repeat twice.

Ingredients you will need

Pepper

Combine 1 1/4 ounces pepper flesh (reserve remaining pepper for another use) and 1 teaspoon pepper seeds, 1 1/4 ounces fish, 1/4 cup chopped red onion, juice, salt, garlic, celery, and ginger in a blender. Process until smooth. Chill rocoto mixture for 20 minutes.

Ingredients you will need

Red Onion