Leche de Tigre Recipe (Peruvian Ceviche Marinade)
Leche de Tigre (Tiger’s Milk) is the bold and citrusy marinade used in Peruvian ceviche. This flavorful, tangy liquid is a mix of lime juice, fish stock, garlic, ginger, and chili, often enjoyed as a shot or poured over seafood.
Ingredients
- ½ cup fresh lime juice
- ¼ cup fish stock or cold water
- ½ small red onion thinly sliced
- 1 garlic clove minced
- ½ inch fresh ginger grated
- ½ small celery stalk chopped
- ½ small aji amarillo or ¼ tsp aji amarillo paste
- ¼ cup fresh cilantro chopped
- 3 oz white fish sea bass or snapper, raw
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- • In a blender, combine lime juice, fish stock, red onion, garlic, ginger, celery, aji amarillo, cilantro, and raw fish
- • Blend until smooth, then strain through a fine sieve for a silky texture
- • Season with salt and black pepper to taste
- • Chill for at least 10 minutes before serving
- • Use immediately as a marinade for ceviche or enjoy as a refreshing shot
Notes
• Traditional Peruvian Leche de Tigre is slightly spicy, but you can adjust the aji amarillo to your heat preference
• For extra umami, add a splash of fish sauce or a small piece of shrimp when blending
• Best when made fresh, but can be refrigerated for up to 1 day