I’m making ceviche, raw tuna cooked in lime juice.
It doesn’t sound so tempting but it’s super fresh and tasty and I love it as a summer lunch.
I’ve prepared it two ways.
1. In a beetroot leche de tigre
2. Without it
Leche de tigre is the juice the fish sits in.
Traditionally ceviche is served in a glass with a spoon so you can scoop up the fish and wash it down with the leche (tigers milk)
My juice extractor: https://amzn.to/3hLMQ5G
I highly recommend this style of mandolin as others can be difficult to get the desired thickness of the cut and can be unsafe. Use with care; https://amzn.to/3cluibe