Ceviche is arguably the easiest way to prepare your whitefish, but look a little deeper and you will find a playful matrix of bright depth and incredibly tender textures. It's no wonder it's called Leche de Tigre (Tiger’s Milk). More tender than raw fish and without the flake of heat-cooked fish, ceviche is a delicate and transcendental middle ground of fish preparation. Follow the five tenets; premium fish, onion, pepper, lime, and salt. Then riff by mixing in fruits to balance the acid and herbs to add depth of flavor. There is no wrong turn down the road to ceviche.
About the Article
Richie Mann was Sitka Salmon Shares’ Director of Digital Video Production for three years, after serving as our Regional Director of Sales & Marketing for the Twin Cities area two years prior. He now works as a freelance video producer and editor at his company, Plants and Animals Studio. At Sitka Salmon Shares, Richie produced over 120 creatively branded videos, focused on engaging our members and educating them on how to make the most of our seafood—and have a ton of fun along the way!