Leche De Tigre (Peruvian Tiger’s Milk)
A bright, citrusy Peruvian ceviche marinade made with fresh lime juice, white fish, aromatics, and chili. Use it as the base for ceviche, a zesty sauce for seafood, or serve chilled in small glasses as an appetizer.
Ingredients
- 6 oz very fresh white fish such as sea bass, halibut, flounder, sole, rockfish, or snapper; cut into chunks
- 1 cup freshly squeezed lime juice about 10–12 limes; avoid bottled juice
- 1/2 cup cold fish stock or water fish stock preferred for deeper flavor
- 1/4 small red onion roughly chopped; soak in cold water 10 minutes if you prefer a milder flavor
- 1-2 cloves garlic peeled
- 1 piece fresh ginger 1/2–1 inch, peeled (optional but recommended)
- 1-2 fresh chiles such as aji limo, aji amarillo, serrano, or jalapeño; seeded if desired
- 1/4 cup fresh cilantro leaves and tender stems
- 1-2 teaspoons finely chopped celery or celery chunk about 1 small stick chunk or 1–2 teaspoons finely chopped
- 1/2 teaspoon fine sea salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1-2 ice cubes to keep the mixture cold and fresh-tasting
- 1-2 tablespoons evaporated milk optional, for extra creaminess and body
Instructions
- Wash the cilantro, pat the fish dry, peel the garlic and ginger, and roughly chop the red onion and celery. Keep the fish and lime juice chilled in the refrigerator while you prepare the rest. Cold ingredients help keep the leche de tigre fresh and safe, especially if using it with raw fish.6 oz very fresh white fish, 1 cup freshly squeezed lime juice, 1/4 small red onion, 1-2 cloves garlic, 1 piece fresh ginger, 1/4 cup fresh cilantro leaves and tender stems, 1-2 teaspoons finely chopped celery or celery chunk
- Roll the limes on the counter with the heel of your hand to loosen the juice. Cut and squeeze them, avoiding too much pressure so you don’t extract bitter pith. Strain to remove seeds and measure about 1 cup of fresh lime juice.1 cup freshly squeezed lime juice
- In a high-speed or regular blender, combine the fish chunks, lime juice, cold fish stock or water, chopped red onion, garlic, ginger (if using), celery, cilantro, chili (start with half and add more later if needed), sea salt, black pepper, and ice cubes.6 oz very fresh white fish, 1 cup freshly squeezed lime juice, 1/2 cup cold fish stock or water, 1/4 small red onion, 1-2 cloves garlic, 1 piece fresh ginger, 1-2 fresh chiles, 1/4 cup fresh cilantro leaves and tender stems, 1-2 teaspoons finely chopped celery or celery chunk, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, 1-2 ice cubes
- Blend on medium-high speed for about 20–30 seconds, just until the mixture looks smooth, creamy, and slightly foamy. Stop before the blender pitcher becomes warm; the leche de tigre should stay cold and pale, like a thin, milky sauce.
- Taste and adjust: add more salt if needed; if the mixture is too sharp, blend in a splash of fish stock or 1–2 tablespoons of evaporated milk for a softer, creamier balance. If you want more heat, add additional chili and blend briefly.1/2 cup cold fish stock or water, 1-2 fresh chiles, 1/2 teaspoon fine sea salt, 1-2 tablespoons evaporated milk
- For a very smooth, silky leche de tigre, pour the mixture through a fine-mesh sieve into a bowl or pitcher, pressing gently with a spoon. Skip this step if you prefer a rustic, slightly thicker texture.
- Cover and refrigerate the leche de tigre for at least 30 minutes and up to 4 hours so the flavors can meld. Use as a ceviche marinade, a citrusy sauce for seafood, or serve very cold in small glasses as shots.
Notes
Yield: about 1 1/2–2 cups, enough to marinate 1–1.5 lbs of fish for ceviche or to serve 4–6 people as shots or sauce. Use only very fresh fish and keep all ingredients cold. If made with raw fish, use within 24 hours and keep refrigerated. If made without raw fish or with only cooked seafood, it keeps up to 2 days for best quality. Do not freeze, as the lime and fresh herbs lose their bright flavor. Discard any leche de tigre that has been in contact with raw fish after marinating—do not reuse.
Nutrition
Calories: 60kcal
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