Headed out to the Channel Islands this weekend for a little backpacking and fishing. Ever the optimist, I’d like to bring a bottle of leche de tigre . Most recipes call for fish stock or pureed fish but I’m wondering if just a combo of lime, garlic, green onion and aji might do the trick.
Can I substitute relatively more shelf stable clam juice? I don’t do ceviche at home so I’m out of my element. Ideally I’d like to end up with a usable mix that I can keep in a nalgene for 2-3 days at room temperature and still get a nice result.
Also, I don’t know of any peruvian markets in LA. Any idea where I could pick up some aji?