At new Peruvian restaurant Tono Cevicheria, Peruvian native Daniel Chavez shows off the classic dish in various styles, with one common ingredient that binds them all together — 'tiger's milk', or leche de tigre. Made from lime juice, onions, chilli and just a dash of fish sauce, this zesty marinade is vibrant and punchy in flavour, and is key to curing the raw seafood in this dish.
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For the Tiger's Milk:
100g Vine tomatoes
25g Red capsicums
1/2 Chilli padi
190ml Lime juice
25g Fish fillet
150ml Fish stock
Pinch of Espelette pepper
Mix all the ingredients and leave in the fridge for 10 minutes to marinate.
Blend the mixture for five minutes. Strain the mixture to sieve out chunky bits, then leave to cool in the chiller.
Once chilled, adjust the seasoning if necessary.
400g Snapper fillet, diced in cubes
100g Red onions, sliced thinly
Mix the onions with the fish in a bowl. Add salt.
Place in the chiller for five minutes to keep it cold.
Add the Tiger’s Milk (from steps above) and leave to marinate for at least one minute.
Plate the ceviche and garnish with micro coriander. Serve.