📝 About This Recipe
A sophisticated and creamier evolution of the classic Leche de Tigre, this 'Leche de Monja' (Nun's Milk) is a Peruvian coastal treasure known for its delicate balance of acidity and silkiness. Unlike traditional ceviche marinades, this version incorporates a touch of blended white fish and ginger to create a pale, opaque sauce that is as elegant as its name suggests. It is the ultimate refreshing appetizer, bursting with the brightness of Key lime, the aromatic heat of Ají Limo, and the pristine freshness of the Pacific Ocean.
🥗 Ingredients
The Fish & Seafood
- 1.5 lbs Fresh White Fish Fillet (Sea Bass, Flounder, or Sole) (Skinless, boneless, and cut into 1/2-inch cubes)
- 1/2 lb Small Shrimp (Cooked, peeled, and deveined)
The Concentrated 'Leche' Base
- 1/2 cup White Fish Scraps (Small pieces of the same fish used for the main dish)
- 1 cup Fresh Lime Juice (Squeezed gently from about 12-15 Key limes; do not over-squeeze)
- 1/2 cup Chilled Fish Stock (Must be very cold)
- 1 piece Celery Stalk (Roughly chopped)
- 1/4 cup Red Onion (Roughly chopped)
- 1/2 inch Fresh Ginger (Peeled and smashed)
- 1 piece Garlic Clove (Smashed)
- 1/2 piece Ají Limo or Habanero (Seeds removed)
- 2-3 pieces Fresh Cilantro Sprigs (Stems included)
- 1 teaspoon Salt (Adjust to taste)
Garnish & Service
- 1/2 large Red Onion (Very thinly sliced into feathers and soaked in ice water)
- 1 large Sweet Potato (Boiled, peeled, and sliced into rounds)
- 1 cup Choclo (Peruvian Giant Corn) (Boiled kernels)
- 1/2 cup Cancha (Toasted Corn) (For crunch)
- 2 tablespoons Fresh Cilantro (Finely chopped)
- 1 piece Ají Limo (Finely minced for garnish)
👨🍳 Instructions
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1
Begin by chilling your mixing bowl and serving glasses in the freezer for at least 10 minutes. Temperature is critical for the best texture.
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2
Prepare the 'Leche' base: In a blender, combine the 1/2 cup of fish scraps, lime juice, chilled fish stock, chopped celery, 1/4 cup red onion, ginger, garlic, and the half-piece of ají limo.
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3
Pulse the blender for only 10-15 seconds. You want to extract the flavors and create a milky emulsion without heating the fish or over-processing the aromatics.
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4
Add the cilantro sprigs to the blender and pulse once or twice more. Strain the mixture through a fine-mesh sieve into a cold bowl, pressing lightly on the solids. Discard the solids and keep the liquid refrigerated.
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5
Take the cubed fish and cooked shrimp and place them in the chilled mixing bowl. Season generously with salt and toss gently.
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6
Pour the strained 'Leche' base over the fish. The liquid should almost cover the seafood. Stir gently with a spoon for about 1-2 minutes; you will see the fish start to turn opaque as the citric acid 'cooks' it.
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7
Drain the thinly sliced red onions from the ice water and pat them dry. Fold half of the onions and the finely chopped cilantro into the fish mixture.
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8
Taste the liquid. It should be bright, salty, and have a subtle creeping heat. Add more salt or a squeeze of lime if necessary.
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9
To serve, place a slice of sweet potato and a spoonful of choclo in the bottom of each chilled glass or bowl.
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10
Ladle the fish, shrimp, and a generous amount of the milky juice into the glasses.
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11
Top with the remaining sliced red onions, a sprinkle of minced ají limo, and a handful of crunchy cancha corn.
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12
Serve immediately while ice-cold, providing a spoon to ensure guests can enjoy every drop of the delicious leche.
💡 Chef's Tips
Use the freshest fish possible; it should smell like the ocean, not 'fishy'. When squeezing limes, do it by hand and stop before you reach the white pith to avoid bitterness. Always keep your ingredients and equipment chilled; a warm ceviche loses its structural integrity. If you cannot find Ají Limo, a Habanero or Fresno chili is a suitable substitute for heat and aroma. Don't let the fish marinate for more than 5-10 minutes before serving, or the texture will become tough and rubbery.
🍽️ Serving Suggestions
Pair with a crisp, cold Peruvian Pilsner or a classic Pisco Sour. Serve alongside 'Chifles' (thinly sliced fried plantain chips) for extra crunch. Accompany with extra Ají Limo paste on the side for those who prefer more spice. Follow this appetizer with a warm Arroz con Mariscos (Peruvian Seafood Rice) for a complete coastal meal.