Nikkei

Leche de tigre, or tiger’s milk, is a marinade used to ‘cook’ ceviche, one of the national dishes of Peru. There are thousands of versions of leche de tigre, but in its most basic incarnation it is made from lime juice, garlic, salt and chilli and other aromatics; sometimes scraps of white fish are thrown in for added flavour. Below I give a Nikkei twist to the recipe, using some Japanese ingredients and a touch of sugar for a less-bracing accompaniment to some of the N