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Leche de tigre ceviche - Skull Creek Boathouse, Hilton Head Island, SC

Leche de tigre ceviche

This vibrant, bite-sized ceviche is Skull Creek Boathouse’s tribute to Peru’s bold coastal flavors and one of the featured dishes at its upcoming Flavors Without Borders event from 6-8 p.m. on March 10. Designed for sharing, the dish is built around ultra-fresh fish, bright leche de tigre and crisp tostone cups, reflecting the spirit of the evening by celebrating global cuisines through thoughtful, approachable plates. Chef Jesus Lopez says simplicity and freshness are essential, allowing the citrus, chile and seafood to shine without overworking the ingredients. Served in golden-fried plantain cups, this Peruvian-style ceviche is lively, balanced and unmistakably festive. Tickets are available at skullcreekboathouse.com.
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Course Appetizer, Side Dish
Cuisine Peru

Ingredients
  

Ingredients (leche de tigre)

  • 1 cup fish trimmings sea bass, snapper, corvina or tilapia
  • 1 cup fresh lime juice
  • 1 stalk celery chopped
  • 1/2 small red onion chopped
  • 1 garlic clove
  • 1- inch piece fresh ginger
  • 1-2 tablespoons ají limo or ají amarillo paste
  • Salt to taste
  • Ice cubes

Ingredients (ceviche)

  • 1 pound very fresh white fish cut into 1/2-inch cubes
  • 3/4 cup leche de tigre
  • 1/2 red onion very thinly sliced
  • 1-2 tablespoons ají limo or ají amarillo paste
  • Fresh cilantro chopped
  • Salt to taste

Ingredients (tostone cups) 

  • 2-3 green plantains
  • Oil for frying
  • Salt

Instructions
 

Directions (leche de tigre)

  • Blend all ingredients except ice for 30 seconds. Add ice, and blend briefly.
  • Strain and chill.

Directions (ceviche)

  • Lightly salt fish. Add leche de tigre, and chill, tossing for 30-60 seconds.
  • Fold in onion and cilantro. Adjust seasoning.

Directions (tostone cups) 

  • Cut plantains into thick slices. Fry at 325 degrees until pale yellow.
  • Smash into cups, then fry again at 375 degrees until golden. Salt immediately. Assembly: Spoon ceviche into tostone cups. Drizzle with extra leche de tigre, and garnish with onion and cilantro.

Notes

Chef’s tip: Use key limes for the brightest flavor, keep the marinating time brief, and start with impeccably fresh fish so the leche de tigre truly shines.
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