Last week we made leche de tigre not as a marinade for ceviche but as a sauce to put over our fish. We had a bunch of it left and I thought I could improve on it and use it with our fish dinner this week. The lime juice I put in it really took over the sauce last week. I added additional sugar, some fresh orange juice, and fish sauce. It really helped out! Fish sauce is like a magic ingredient.

John cooked the fish in a 400F oven for 12 minutes and it came out perfectly. He also made the rice. I cooked the carrots in some brown sugar, butter, salt and pepper. The whole dinner was a success.