Leche de tigre - Peruvian spice marinade, Sosa Culinairy Journey

Leche de tigre is a marinade made from the main ingredients lemon juice, lime juice, onions, herbs and fish sauce and is used to marinate raw fish. You pour the marinade over the raw fish to create Peru`s national dish, ceviche. The ceviche is a simple dish that, as it is called in culinary jargon, is cooked cold in which raw fish or its protein is lightly cooked by the citric acid. An absolutely fresh taste. This marinade is ready to serve. Suitable types of fish include sea bass, sea bream, halibut, cod, tuna, sea bass, monkfish and sole from the sea, but also freshwater fish such as trout and char.