Snapper with Habanero Leche de Tigre

Tigers Milk! This is basically a ceviche style marinade that is poured over some local snapper fish. Now I served this more like a crude but you could easily pour it over the fish and have it “cook” the fish. The snapper’s texture and freshness was impeccable and I didn’t want to alter that in this application but you could easily do so.

This was a starter I made last night and it was a fantastic, light and refreshing recipe that is great for those warm summer days. Here is the recipe I hope you enjoy it!

Recipe Ingredients

1 lb of pacific snapper slice thin

Leche de Tigre

2 cups of veg stock ( optional steeped with chamomile ) see here

1 habanero no seeds

1 Serrano seeds optional

2 cups of celery green leaves and stems

1/2 cup cilantro

3 garlic cloves

1 stalk of lemongrass

3 large lemons juiced

6 oz of snapper scraps

Salt to taste

1 Fuji apple small diced

1 baby fennel shaved

1 avocado diced

2 radishes sliced

3 tbsp of cilantro stems chopped

Chive blossoms

Green garlic oil see here

How to make Leche de tigre,

Place all of the ingredients into a blender and puree until smooth and strain through a fine mesh sieve. Place in the refrigerator to stay cold.

How to make snapper crudo,

Take your vegetable and fruit and place it all around the bowl. Then place your fish on top. Season with salt and pour the sauce all around the bowl. Finish with the garlic oil, radish, chive blossoms, and cilantro stems. Serve and enjoy!