Leche de Tigre, Ceviche, Tiradito
The leche de tigre recipe this class is built on, then the ceviche and tiradito it dresses. Six Peruvian fish preparations, filmed in full.
Ricardo Martins
Chef and Owner, Siete · Barranco, Lima
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
6 Lessons, 53 min total
About this course
The leche de tigre recipe gets a lesson of its own, then goes straight to work in the next one, dressing a ceviche and a tiradito so the difference between the two is shown rather than described. Ají limo, garlic, citrus and cilantro carry the seasoning across six lessons of Peruvian fish work.
Every plate here starts from a liquid. Lourdes Water opens the class and turns out to be a base for other dishes, croaker in garlic with za'atar and ají limo among them. The same balance of acid, chilli and salt runs into the Yuxiang tuna and the swordfish Reuben sandwich that close the class.
You finish able to build outward from the marinade rather than from a recipe card, and to move that base onto whichever species your market lands that week. Ricardo Martins teaches it as restaurant work throughout.
"Ceviche is simple only until you understand how much technique is hiding in the acid."
Ricardo Martins · Chef de Cuisine/Owner @ Siete Restaurante
Lessons
6
Video
53 min HD
Recipes
7
Level
Audio
Spanish (VO)
Subtitles
English, German, Italian, French
At the end of this course you will be able to
Build a leche de tigre recipe balanced for acid, salt and ají limo heat.
Cut and dress croaker for ceviche and tiradito inside one service window.
Cook croaker in garlic with za'atar and ají limo without drying the flesh.
Carry the same acid and chilli balance into Yuxiang tuna and a swordfish Reuben.
Ceviche today, salted codfish tomorrow.
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Meet your instructor
Ricardo Martins
Chef and Owner, Siete, Barranco, Lima · Opened 2018, after Central Restaurante
Ricardo Martins is a Peruvian chef and the owner of Siete, which he opened in 2018 in the Barranco district of Lima. He came to cooking through a university thesis on gastronomy and Peruvian identity, then trained at Le Cordon Bleu in Lima.
He started out in the Netherlands rather than in Peru, and cooked at Ron Blaauw, Central Restaurante and Mathias Dahlgren. At Siete he serves modern plates with Asian and Mediterranean influence. In this class he teaches the marinade first, then the fish cuts that sit under it.
What chefs say
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Who is this course for?
First ceviche or hundredth
First-time and practised ceviche cooks who want the leche de tigre right before anything else.
Bright, sharp plates of fish
Cooks who want a reusable Lourdes Water base, and a clear line between ceviche and tiradito.
Anyone who loves raw fish dishes
Ceviche, tiradito and raw fish enthusiasts who want Peruvian marinades done properly.
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Peruvian Fish Trends: Ceviche & Co · Ricardo Martins
