Ceviche de Corvina (Ceviche de Corvina)
Chunks of corvina marinated in an intense green leche de tigre, accompanied by julienned red onion and an orange paste. The dish is topped with a porous, crispy green cracker.
The tapas dictionary
- Leche de Tigre
- Leche de tigre is the marinade used to 'cook' fish for ceviche, originating from Peru. It is typically made from lime or lemon juice, chili peppers, onion, and cilantro. It is often enjoyed as an appetizer or alongside ceviche itself.