I am sure you are wondering what leche de tigre recipe is, and I am about to fill you in on one of the best recipes to prepare your fish with. Leche de Tigre is a Peruvian recipe that will send your taste buds soaring.
Leche de Tigre recipe, or Tiger’s Milk, has nothing to do with actual tigers. In fact, it is a spicy and citrus-based marinade that can also double as a sauce for your fish dishes. Therefore, when you want to impress your guests with the perfect Ceviche, use Leche de Tigre to marinate the fish before serving. It will deliver a dish that offers exactly what we expect from raw fish.
Leche de tigre recipe (Tiger’s Milk)
Leche de Tigre is also a popular Peruvian drink from the ceviche marinade. It stands out for its citrusy, spicy, and bold flavor. People often serve it as a shot or mix it into other drinks. In Peruvian cuisine, it’s a staple that adds depth to many dishes. As a marinade, it cures the fish and boosts its flavor. When you mix in the white fish, you get an extra punch of savory richness that takes it to another level. As for preparation, it would be best fresh, and I’m about to give you the authentic Leche de Tigre recipe.
Peruvian ceviche with leche de tigre
This multi-purposeful liquid is perfect when making Ceviche. It is the perfect marinade for your choice of fish, and completes your raw fish dishes. On a humorous note, Leche de Tigre has also been touted as a cure for hangovers, and is supposedly a strong aphrodisiac.
To marinade, use 2 pounds of Sea Bass or other White Fish. You can keep the Leche de Tigre refrigerated for 24 hours. Or, freeze it in an airtight, freezer-safe container for up to 1 month.
What makes this recipe special
Peruvian Touch This recipe uses traditional ingredients like aji limo, fresh lime juice, and fish stock. Together, they bring you the real taste of Peru.
Bold Flavors The combination of citrus, spice, and aromatics creates a powerful, mouthwatering experience.
Fresh Ingredients From freshly grated ginger to cilantro stems, every ingredient adds depth and freshness.
Leche de tigre ingredients
White fish : preferably something firm like sea bass, adds body and richness to the base.
Fresh lime juice : gives the marinade its sharp, citrusy brightness.
Fish stock : deepens the flavor and adds a savory backbone.
Red onion : thinly sliced for a subtle, sweet sharpness.
Garlic : sliced to infuse the mix with aromatic depth.
Celery : coarsely chopped to add freshness and a hint of bitterness.
Fresh ginger : grated for a warm, slightly spicy kick.
Aji limo paste : a traditional Peruvian chili paste for heat and authenticity.
Cold water : helps blend and balance the intensity of the flavors.
Kosher salt : enhances and brings out all the ingredients.
Cilantro stems : finely chopped to add a fresh, herbal finish.
Rocoto pepper : optional, for those who love an extra spicy touch.
Make authentic Peruvian ceviche at home! Our recipe uses fresh lime juice, red onion, garlic, and leche de tigre marinade for a zesty taste of Peru.
For a twist on classic Italian, try my Vitello tonnato recipe.
The creamy tuna sauce elevates the dish, bringing bold, unexpected flavors to the table.
Authentic Leche de Tigre
Ingredients
- 1 cup Fish Stock
- 5 oz White Fish
- 2 cups Lime Juice preferably fresh
- ½ Red Onion large, sliced thin
- 3 Garlic Cloves sliced thin
- 2 Celery Ribs chopped coarsely
- 2 tbsp Ginger freshly grated
- 1 tsp Aji’ Limo paste
- ⅔ cup Cold Water
- 2 ½ tsp Salt Kosher
- 2 tsp Cilantro stems finely chopped
- Rocoto Peppers can also be used to give the Leche de Tigre heat.
Instructions
- Using a high-powered blender, combine the lime juice, white fish, fish stock, onion, celery, garlic, ginger, aji paste, cold water, and chopped cilantro stems.
- Blend on high power for 5 minutes, or until completely smooth.
- Add the salt and ⅓ cup of ice cubes.
- Blend again on high for another 60 seconds.
- Place a sieve over a large mixing bowl.
- Pour the blended mixture into the sieve and let the liquid drip into the bowl.
- Discard the remaining pulp in the sieve.
- Cover the bowl and refrigerate until ready to use.
- Store in the refrigerator for up to 24 hours, or freeze in an airtight container for up to 1 month.
Ceviche Marinade Tips with Aji Amarillo and Sweet Potato
When making a ceviche, the marinade is just as important as the fish itself. To really elevate the dish, I love using aji amarillo its bright, vibrant flavor adds the perfect amount of heat and depth. To begin, start by making the marinade with fresh lime juice, aji amarillo, and a touch of habanero if you want a little extra kick. The sweet potato serves as a fantastic side, balancing out the heat from the peppers and adding a creamy texture.
I usually like to reserve some of the marinade to pour over the dish once it’s plated, ensuring that every bite is packed with flavor. A few sprigs of fresh coriander as a garnish bring everything together, offering a fresh pop that complements the spice and citrus perfectly.
The Secrets to perfect ceviche lies in the large bowl you use to make the ceviche a good sized bowl helps mix everything without losing any of that vibrant marinade.
I always recommend using fresh ingredients when preparing, especially when it comes to the fish. When it’s time to mix, combine the fish with the marinade and let it sit just long enough for the flavors to meld. However, don’t leave it too long, or the fish might end up overly “cooked.” This careful balance between the heat of the aji amarillo and the sweetness of the sweet potato is what makes the dish stand out and guarantees your guests will be asking for more.
I hope you enjoy making this Leche de Tigre recipe! Give it a try, rate it, and leave a comment to let me know how it turned out. I’d love to hear your thoughts and any variations you made!
