Serves four:
400gms Sashimi grade fish

Marinade: Leche di Tigre (Milk of the Tiger)

The Fish stock:

• 150 ml water

• 100 gms fish trimmings (no blood meat) simmer 5 minutes, strain and chill
   

• Next add the strained stock to:

• 2 cups Lime Juice

• 10cm piece celery stalk

• 20gm (2cm piece) ginger, coarsely chopped

• 1 Tbsp diced fresh garlic

• 1 Cup chopped coriander leaves and stems

• 1 Cup red onion, diced

• 1 Tsp Sea Salt

 

Blend all ingredients until smooth. Pass through a fine sieve and refrigerate (20-30 minutes).
 

To serve:

Place chilled Leche di Tigre in a glass, bowl or cup so that each glass is about 1/3 full.

Next place the sliced fish in the juice and toss to coat.

Garnish with finely sliced hot red chiles and Coriander leaves.

Serve immediately.

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Garnish:

With finely sliced hot red chiles and Coriander leaves. Serve immediately.

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Often served with sweet potatoes and corn.

 

After the fish is finished, a little “Pisco” (clear Peruvian brandy) is added to the juice and “down the hatch!” Said to be a great hangover cure!