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Most Peruvian cevicherías serve a small glass of marinade (as an appetizer) along with the fish, which is called leche de tigre or leche de pantera, "tiger's milk" or "panther's milk," respectively. It is a milky white, finely blended, and strained mix of lime juice, raw fish, red onion, garlic, cilantro stems, celery, and ginger. [ 8 ]
It was developed in the 1970s by Peruvian-Japanese chefs, including Dario Matsufuji and Humberto Sato. [49] Many Peruvian cevicherías serve a small glass of the marinade, which is called leche de tigre or leche de pantera, as an appetizer along with the fish.
Juanes de yuca: Grated and boiled yucca mixed with rice and either chicken or beef jerky; this mixture is wrapped in a banana leaf and steamed. Kapchi: Lima bean or mushroom soup with potatoes, milk, eggs, and cheese. Leche de Tigre: Concentrated key lime juice, fish, and blended aji limo (hot pepper). It is the by-product of the ceviche ...
Also popular is Leche de tigre (tiger's milk), which is the Peruvian colloquial name for the marinade used in ceviche. It has a light spicy flavor. Chupe de camarones (shrimp cioppino) is one of the most popular dishes of Peruvian coastal cuisine.
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Leche de tigre, the marinade in a ceviche This page was last edited on 27 October 2024, at 23:19 (UTC). Text is available under the Creative Commons ...
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