Page 7 - ClubLife Weekly 092121

CHEF'S CHEF'S
CORNER
CORNER

Ceviche

Makes 4 Servings

Leche de Tigre Ceviche

3 Limes, Juiced ¼ Red Onion, Small Dice
2 Lemons, Juiced ½ Serrano, Minced Finely
1 Grapefruit, Juiced ½ Red Bell Pepper, Small Diced
2 Garlic Cloves, Smashed 1 Tablespoon, Chopped Fresh Cilantro
½ Inch Knob of Ginger, Grated 4 Tablespoons, Small Diced Mango
1 Teaspoon Chopped Fresh Cilantro 2 Roma Tomatoes, Small Diced
¼ Serrano, Sliced 1 Pound Fresh Snapper, Diced
¼ Small Red Onion, Sliced 2 Limes, Juiced
2 Sheets of Roasted Seaweed Kosher Salt
Kosher Salt

For the Leche de Tigre - combine all the ingredients in a non-reactive bowl. Trim the snapper and remove any skin or blood lines. Combine

this trim with the Leche de Tigre in the bowl. Refrigerate overnight or for at least two hours. reserve.

For the Ceviche - In a non-reactive bowl combine all the ingredients except the lime juice. Season liberally with salt and stir to combine.

Let sit for a few minutes in the refrigerator. Remove the ceviche and the Leche de Tigre from the refrigerator. Strain the Leche de Tigre
into the reserved bowl of Ceviche. Making sure to squeeze out as much of the juice as possible. Add the remaining lime juice and check for
seasoning. Place back in the refrigerator and allow to marinate for 2 hours. Serve with tortilla chips or plantain chips.