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Home > Restaurants > Recipes > Leche de Tigre With Seviche

Leche de Tigre With Seviche

Provided by: Chef Anthony Bourdain
Served at: Brasserie Les Halles

  • Type of Dish: Appetizers
  • Servings: 8
  • Cuisine: Latin American
  • Special Requests: Healthy
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4 to 5 limes, juiced
1 clove garlic, minced
1 medium red onion, thinly sliced
2 to 3 serrano peppers, seeded and minced, to taste
Sea salt and freshly ground white pepper
1/4 cup finest extra-virgin olive oil
12 ounces calamari, thinly sliced
1 pound red snapper or grouper, thinly sliced
24 to 32 littleneck clams
1 tablespoon chopped cilantro, optional


Add all the ingredients (except cilantro) to a nonreactive glass or stainless-steel bowl, and marinate about 10 minutes in the refrigerator. Strain the juice from the seviche, and serve the juice in 8 chilled short glasses. Arrange the seviche in 8 martini glasses. Garnish with cilantro. (Published 2005)

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