Description
Leche de tigre is a bold, citrusy Peruvian marinade used to “cook” raw seafood in ceviche. Made with fresh lime juice, fish stock, garlic, and ají amarillo, this zesty liquid adds depth and flavor. It can also be enjoyed as a tangy drink.
Ingredients
Scale
For the Leche de Tigre:
- 1 ¾ cups fresh lime juice
- 1 ¼ cups fish stock
- 3 cloves garlic (roasted or raw)
- 1 large or 2 small shallots
- 2 ½ teaspoons kosher salt
- 1 ½ celery ribs, chopped
- 1 tablespoon cilantro stems
- 2 tablespoons fresh ginger, grated
- 1–2 tablespoons ají amarillo paste (optional)
For Serving (Optional):
- 1 lb fresh white fish, cubed (if making ceviche)
- ½ large red onion, thinly sliced
- ¼ cup fresh cilantro leaves
- Toasted cancha (corn nuts) or sweet potato slices
Instructions
- Prepare the ingredients: Juice the limes, chop the celery, and gather all other ingredients.
- Blend the base: In a blender, combine lime juice, fish stock, garlic, shallots, celery, ginger, cilantro stems, and salt. Blend until smooth.
- Adjust the heat: If using ají amarillo paste, add it gradually and blend again.
- Strain (optional): If you prefer a smoother consistency, strain the mixture through a fine sieve.
- Chill before serving: Refrigerate for at least 10 minutes to let the flavors meld.
- Use as desired: Serve as a marinade for ceviche, a dipping sauce for seafood, or as a bold, tangy drink.
Notes
- Fresh lime juice is essential. Avoid bottled juice, as it lacks the right acidity.
- Fish stock adds depth. If unavailable, you can use clam juice as a substitute.
- Ají amarillo paste brings heat. Adjust the amount based on your spice preference.
- Storage: How long can you store leche de tigre? It’s best fresh but can be kept in an airtight container in the fridge for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 15 minutes