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Leche de Tigre
Leche de Tigre, or 'Tiger's Milk', is a vibrant and zesty Peruvian concoction that is both a marinade and a refreshing dish on its own. This citrusy blend, often enriched with the flavors of the ocean, is the perfect complement to ceviche, enhancing the freshness of the fish while offering a spicy kick. Historically, it is said that fishermen would use the leftover juices from their catch to create this invigorating elixir, which is believed to have energizing properties. Enjoy it chilled as a vibrant appetizer or as a tangy dressing for seafood.
Servings: 4
Ingredients
- Fresh lime juice
- 1/2 cup
- Fish stock or fish juice
- 1/2 cup
- Red onion
- 1 small, roughly chopped
- Fresh hot pepper (like ají amarillo or jalapeño)
- 1, seeds removed, roughly chopped
- Fresh cilantro
- 1/4 cup, packed
- Celery
- 1 stalk, roughly chopped
- Fresh ginger
- 1-inch piece, peeled and chopped
- Garlic
- 2 cloves, peeled
- Salt
- 1 teaspoon (or to taste)
Instructions
- In a blender, combine the fresh lime juice, fish stock, red onion, hot pepper, cilantro, celery, ginger, garlic, and salt.
- Blend the mixture on high speed until smooth and well combined.
- Strain the mixture through a fine-mesh sieve or cheesecloth into a bowl or container, discarding the solids.
- Cover and chill the Leche de Tigre in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve as a marinade for ceviche or enjoy it chilled in a small glass as a refreshing appetizer.
Dietary Information
Servings: 4 • Dish Type: Appetizer • Prep Time: 15 minutes • Cook Time: 0 minutes • Calories: 40 • Fat: 0g • Carbs: 9g • Protein: 1g • Sodium: 500mg • Sugar: 1g
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