【南美檸汁醃魚生 Ceviche】
記得中學讀緊書嗰陣時，我有個同學上家政堂學咗整呢個「檸汁醃魚生」，當時我仲覺得個菜式好奇怪，好唔情願底下試咗一舊仔。不過依家諗返轉頭，只不過因為當時我唔識其他國家嘅飲食文化，嗰種少見多怪就好似以前有啲歐洲人見到亞洲人食魚生同雞腳等等嘅食物，用愚昧嘅目光去用佢哋自己嘅準則去批判呢個世界上其他嘅人事物。
Anyway，魚生我哋經常食，不過如果覺得豉油Wasabi呢個組合食到悶嘅話，家下呢啲酸酸辣辣嘅#老虎奶醬汁，肯定可以刺激到你嘅味蕾～
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材料 Ingredients：
海鮮刺身 Seafood (Sashimi-grade) | 200 g
紅洋蔥 Red onion | ¼ pc
沙葛 Jicama | ¼ pc
青瓜 Cucumber | ¼ pc
甘荀 Carrot | ¼ pc
- 老虎奶醬汁 Leche de tigre -
檸檬 Lemon | 2 tbsp
青檸 Lime | 4 pcs
蒜頭 Garlic | 1 cloves
薑 Ginger | 4 slices
鹽 Salt | 1/2 tsp
黑椒碎 Ground black pepper | 1/4 tsp
薄荷葉 Mint | 10 leaves
意大利番茜 Parsley | 6 sprigs
指天椒 Red chili | 1/2 pc
做法 Directions：
把洋蔥切幼絲，放入冰水中去除刺激味道。把沙葛去皮切成正方粒。把青瓜切粒備用。
把海鮮刺身切粗粒，淋上約1湯匙檸檬汁，放旁大概5至10分鐘。
製作老虎奶醬汁。把所有材料用攪拌機打勻。將一半老虎奶醬汁和海鮮刺身拌勻，再放旁5分鐘。
上碟。把蔬菜和醃好的海鮮漂亮地放在碟上，再淋上少量老虎奶醬汁。在表面刨上甘荀碎便完成。
First of all, thinly slice the onion. Soak them in a bowl of ice water for about 10 minutes to soften the strong taste of the onion. Peel the jicama and dice it. Do the same for the cucumber as well.
Cut the sashimi-grade seafood into small dices as well. Add a tablespoon of lemon juice and mix well. Set aside for 5-10 minutes.
Make the leche de tigre. Blend all the ingredients together until smooth. Add half of the leche de tigre with the diced seafood and mix well. Leave them aside for another 5 minutes.
Assemble. Add the vegetable and seafood onto a plate. Drizzle some more leche de tigre on top. Grate some carrot over to enhance the color and texture of the dish.