Ceviche – Bruno Albouze

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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@ https://www.instagram.com/brunoalbouze Facebook@ https://www.facebook.com/brunoskitchen Pinterest@ https://www.pinterest.com/brunoalbouze Twitter@ https://twitter.com/BrunoAlbouze

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