The Leche de Tigre is a citrus based, spicy marinade used in Peruvian-style ceviche. You can use your favorite white fish for this dish or ask your local fishmonger for a suggestion. We love it with halibut, seabass, rockfish, shrimp, scallops and even oysters. Catalina Offshore is a great fish market open to the public and committed to sustainable seafood. Once you’ve decided on your fish, you’ll want to make the marinade and let the fish soak in it for at least four hours prior to serving.

2lbs Raw Fish or Shrimp - diced into ½ -1” cubes
½ c Cilantro, chopped
2 c Lime juice 
⅛  c Apple cider vinegar
1c Clam juice
½ c Onion, diced small
1 ½ T Garlic, chopped
¼ c Celery, chopped
1T Ginger, chopped
½  Jalapeno, chopped, no seeds
1 ½ T Aji Amarillo
2 ½ T Coconut Cream

Blend all ingredients (except fish and cilantro) together in food processor until smooth. In a large mixing bowl, add fish and chopped cilantro. Add marinade and toss to coat. Refrigerate for a minimum of four hours before serving. Can be made and refrigerated 24 hours in advance.

Serve with fresh corn tostadas or chips. For a larger meal, serve with a roasted sweet potato.