Halibut Ceviche Leche de Tigre
Ingredients
- ½ cup lime juice
- 4 tbsp lemon juice
- 8 oz halibut
- 3 fl oz coconut milk
- 1 celery stalk
- 1 tsp. Fish sauce
- ¼ red onion , peeled
- 1 clove garlic , peeled
- ¼ hot pepper, ají Amarillo
- 3 sprigs of cilantro , washed
- ½ in ginger , peeled chopped
- salt to taste
Instructions
- Combine all ingredients into a blender and emulsify, strain reserving the liquid.
- Slice halibut into 1/2 in chunks and pour mixture over fish, cover with wrap and refrigerate for 4 hours
