Experience the bold, citrusy punch of Leche de Tigre, the vibrant Peruvian marinade used in ceviche—zesty, spicy, and ready in just 10 minutes!
Leche de Tigre
Description
Leche de Tigre, or “Tiger’s Milk,” is a traditional Peruvian marinade that forms the flavorful base of ceviche. Made from freshly squeezed lime juice, fish stock, garlic, ginger, cilantro, chili pepper, and a bit of blended raw fish, it’s both a marinade and a celebrated aperitif. Served as a shot or in small cups, Leche de Tigre is believed to have invigorating properties—earning its fierce name. This recipe is bright, tangy, and spicy, perfect as a standalone appetizer or for marinating your favorite seafood.
Ingredients
Instructions
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In a blender, combine the lime juice, fish stock, raw fish, garlic, ginger, sliced onion, chili, cilantro, and salt. Add a couple of ice cubes if you'd like it colder and slightly less intense.
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Blend on high for about 30 seconds until smooth and frothy. Taste and adjust salt or chili level as needed.
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Strain the mixture through a fine sieve into a bowl or glass jar to remove solids, pressing gently to extract all the liquid.
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Chill briefly if desired, then pour into small glasses or use immediately to marinate thinly sliced fish for ceviche.
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Serve cold, garnished with a few slices of red onion or cilantro sprigs if you'd like. Drink it straight or pair with fresh seafood. ¡Salud!
Leche de Tigre, Tiger’s Milk, Peruvian marinade, ceviche juice, lime fish marinade
