So I made a tigers milk inspired sauce the other day and had to try it on fish a few different ways. I ended up cooking a whole branzio with it and also made a ceviche. Both turned out great, but honestly, the ceviche is where it really shined. It was a very different take on your traditional ceviche… which kinda seems to be my style with most of the things I cook.
Supplies for Ceviche:
- Fresh Whitefish (I used rockfish… but lots of different white fish will work)
- Limes and lemon
- Red onion
- Cilantro
- Sugar
- Avocado
Supplies for Tigers Milk:
- Claim Juice (1/2 jar)
- Ginger (7 thin slices)
- Garlic (5 cloves)
- Cilantro (1/2 Bushel)
- Mint (10-15 leaves)
- Red Onion (1/3)
- Lime (4)
- Habanero Pepper (2.5-3)
- Jalapeno Pepper (1)
- Coconut Milk (1/3)
- Salt (to taste)
- EVOO (couple splashes)
Start with prepping your fish for the ceviche. Cut off any tough parts of the fillets and then cut them into small pieces and put them into a mixing bowl. The portions above for the sauce are big enough for about 2 pounds of fish. This will be a lot of ceviche, but it keeps really well for about 2-3 days or would be the perfect size for a dinner party.
Once the fish is cut in the bowl, put enough lime and lemon (or just lime) juice into the bowl to cover all the fish. You are basically marinating the fish in citrus. Let the fish cook in the juice for about an hour. Make sure you stir it a few times to make sure everything cooks evenly.
Make the sauce while the little fishy cooks!
Cut the jalapeno and habaneros in half and deseed. Thinly slice the ginger. Then, put all the veggies in a cast iron pan and broil in the oven or grill until they cook down a bit to bring out the flavor—about 10 minutes.
Mix the cooked veggies, clam juice, mint, cilantro, coconut milk, lime, salt, and EVOO in a blender. Depending on the size of your blender situation, you could start with half and then do the other half. I find this helpful, too, because you can taste the first half and see which direction your sauce is headed… the peppers are also always the big question… you just never know how hot they are gonna be (or not)! You might need to readjust.
Start small with the salt and then season accordingly. You will end up using a fair amount of it to taste all the different components of the sauce.
Chop the cilantro and cube your avocado. Cut the red onion into small pieces (I always cut everything pretty fine so that you are not overwhelmed with a huge bite of onion, etc… and set aside.
Once the fish has cooked for an hour, drain the citrus concoction out of the mixing bowl. Combine the tiger’s milk with the fish and everything else that was chopped up.
Mix, then season to taste with salt and a few pinches of sugar. Tada!
If you don’t eat it all the first day make sure you taste it again before serving… it might need a little more seasoning… mine did just fyi.
