Leche De Tigre Recipe

Prepare the fish

Trim any skin or sinew from the halibut and pat dry. Cut into 1/2-inch dice (bite-sized). Place the diced halibut in a chilled bowl and set aside in the refrigerator while you prepare the leche de tigre.

Make the leche de tigre

In a blender or food processor combine fresh lime juice, lemon juice, fish stock (or cold water), cilantro (leaves and tender stems), chopped shallot, garlic clove, chopped ginger, and the aji limo or serrano chile (use half for mild heat or whole for brighter heat). Blend on high until smooth, about 30–45 seconds.

Season and strain

Taste the blended mixture and add salt, black pepper, and sugar. Adjust acidity by adding a little more lime or lemon if needed. Pour the mixture through a fine-mesh sieve into a bowl, pressing on solids with a spoon to extract as much liquid as possible. Discard solids. The strained liquid is your leche de tigre.

Cure the fish briefly

Pour about 3/4 of the leche de tigre over the diced halibut so the pieces are mostly submerged (reserve 1/4 for finishing and plating). Toss gently to coat. Let the halibut sit in the refrigerator for 8–12 minutes for a delicate ceviche texture; for firmer fish, leave up to 20 minutes. Do not over-marinate or fish will become tough.

Cook the sweet potato

While the fish marinates, slice the peeled sweet potato into 1/2-inch rounds. Boil in salted water until just tender, about 10–12 minutes depending on size. Drain and keep warm. Alternatively, roast at 400°F (200°C) for 20–25 minutes until tender and slightly caramelized.

Prepare hominy and onion

If using canned hominy, rinse and drain. Warm the hominy briefly in simmering water or a microwave for 1–2 minutes. Thinly slice red onion and rinse under cold water if you prefer milder flavor; drain well.

Remove the marinated halibut from the refrigerator and gently drain off excess leche de tigre, reserving the reserved leche de tigre for serving.

Place two or three sweet potato rounds on each serving plate. Spoon a portion of hominy beside the sweet potato. Arrange marinated halibut pieces over or beside the sweet potato. Scatter a few thin red onion slices and corn kernels around the fish.

Drizzle about 1/2–1 tsp of the reserved leche de tigre over each portion (to taste). Finish with a light drizzle of extra-virgin olive oil, a pinch of flaky sea salt, and a grind of freshly ground black pepper.

Garnish with micro cilantro or cilantro leaves. Serve immediately with remaining leche de tigre on the side for extra splash of citrus.