Ceviche Base

Preparation info
  • Makes —

    150–200 ml

    • Difficulty


    • Ready in

      5 min

Appears in
Masu: Fresh, contemporary, accessible Japanese for the home cook

By Nic Watt

Published 2016

  • About

I fell in love with ceviche when I was travelling through Peru on a exploratory food trip some years ago. I knew of ceviche before we went, but there was a lot to discover about the leche de tigre – ‘tiger’s milk’ – the marinating sauce that is so important for really good ceviche. Tiger’s milk is the liquid formed when the fish has been marinating for about 15 minutes. It’s understanding exactly when the flavour of the tiger’s milk is perfect that is important.