Prepare This Ceviche At Home!

Enjoy VaKaVa's Huachinango Ceviche at home with this easy to follow recipe by Mexican Celebrity Chef Sandoval.


Chef Richard Sandoval

Leche de Tigre-Sauce

Celery, 200 gm

Garlic, 15 gm

Red onion, 30 gm

Chilli habanero to taste, 2 gm

Coriander, 20 gm

Ginger, 5 gm

White fish, 50 gm

lime juice, 300 gm

Fish stock, 150 gm

VaKaVa, Jumeirah at Etihad Towers

Assemble the Dish

Seabass fillet, 120 gm

Coriander fresh, 2 gm

Red long chili, 5 gm

Onion red, 30 gm

Leche de Tigre, 100 ml

Avocado (optional), 60 gm


Step 1:

Weigh/measure all the ingredients and cut into smaller sizes to blend easily, add all to a blender/food processor. Add the lime juice, salt and fish stock and blend for 2 minutes.

Step 2:

Strain the liquid through a fine strainer, refrigerate. This is your Leche de Tigre sauce done.

Step 3:

Dice Seabass fillet into 1cm cubes. In a bowl add picked coriander leaves, chopped red chili, fine dice of red onion to the Seabass. Add in 100ml of the Leche de Tiger sauce, season with salt and pepper. Serve in a chilled bowl and top with a dice of avocado if you like. Extra Leche de Tigre sauce will keep refrigerated for two days only.

Learn more about Chef Sandoval at

VaKaVa, Podium Level 1 (off the beach), Jumeirah at Etihad Towers,

For more information or to make a reservation, please contact +971 2 811 5666 or

+971 2 491 9760

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