Authentic Leche de Tigre
A bold and zesty Peruvian marinade made with fresh lime juice, white fish, and aji paste perfect for ceviche or as a vibrant seafood sauce.
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.