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Leche de Tigre With Seviche
Provided by: Chef Anthony Bourdain
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Ingredients
4 to 5 limes, juiced1 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