Leche De Tigre Fish Ceviche

20 mins

2-3 servings


Wild Caught Swordfish Fillet (≈300g)
1⁄4 tsp salt
1 pack Andrei’s Leche De Tigre sauce (60ml) by Chef Niño Laus

Cooking Tip

Try this recipe with a simple homemade pico de gallo
and tortilla chips


  1. Thaw the fish fillet in the chiller.
  2. Slice raw fish into cubes or thinly as desired. Place in a serving dish. Season with salt.
  3. Pour the sauce over the fish and let it marinate for 10-15 minutes in chiller. Enjoy!

*This recipe may be used with any of these other products from Andrei’s Gourmet Place: Tuna Poke Cubes, Tuna Sashimi Bar, Alaskan Scallops, Organic Black Tiger Shrimp Peeled (blanched), Green or Blue Mussels