Leche de Tigre Style Ceviche
This Peruvian Ceviche with "Leche de Tigre" is made with white fish, red onion, Aji Amarillo paste, garlic, and LOADS of lime. It's very important for the fish to be extremely fresh and cold for this recipe. Almost any white fish will work - you can use Mahi Mahi, Halibut, Corvina, or Sea Bass to name a few.
Rinse the fish in cold water and pat dry, put it in a large mixing bowl and season with salt.
Make the leche de tigre:
In a separate bowl, squeeze the limes and add the garlic, Baklouti Olive Oil, Aji Amarillo paste (if using), and half of the cilantro. Let the marinade sit for 5 minutes.
Place a strainer on top of the large bowl with the fish and pour the leche de tigre over the fish.
Mix the fish and leche de tigre gently but thoroughly and allow to sit for 5-20 minutes.
Add the onion and remaining cilantro and adjust seasoning to taste.
Serve immediately accompanied by tostadas, tortilla chips or Saltine crackers.