Ceviche – Bruno Albouze

Ceviche is a chilled fish stew “cooked” in lime juice or other citrus. A dish from South America and eventually spread into Mexico and Central America. Leche de tigre, literally “tiger's milk,” is the citrus-based, spicy marinade used to cure the fish in classic Peruvian ceviche. Here is my take with a French twist. To get the full recipe go to https://brunoalbouze.com Online culinary courses: https://academy.brunoalbouze.com Instagram@   / brunoalbouze   Facebook@   / brunoskitchen   Pinterest@   / brunoalbouze   Twitter@   / brunoalbouze