Leche de Tigre
Zesty Peruvian citrus marinade - the essence of ceviche
Ingredients
Instructions
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Prepare the aromaticsIn a bowl, combine the red onion, garlic, ginger, ají limo or habanero peppers, cilantro, and celery. These ingredients will form the aromatic base of your Leche de Tigre.
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Blend the base mixtureTransfer the aromatic mixture to a blender. Add the lime juice, ice cubes, fish trimmings, and half of the chopped white fish. Blend on high speed for 1-2 minutes until completely smooth and frothy.
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Strain the mixturePour the blended mixture through a fine mesh strainer into a clean bowl, pressing with a spoon to extract all the liquid. Discard the solids. The resulting liquid should be milky and translucent with a slight green tint.
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Season and finishAdd the remaining chopped white fish to the strained liquid. Season with salt and black pepper, adjusting to taste. For more heat, add a small amount of finely minced pepper. Stir well and let it sit for 5 minutes to allow the flavors to meld together.
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Chill before servingCover the Leche de Tigre and refrigerate for at least 10 minutes before serving. This allows the fish to gently "cook" in the lime juice and for the flavors to fully develop. Serve cold in small glasses as a shot or use as a base for ceviche.
Nutritional Information
65
Calories
per serving
8
Protein
g per serving
10
Carbohydrates
g per serving
1
Total Fat
g per serving
0.2
Saturated Fat
g per serving
1
Fiber
g per serving
2
Sugar
g per serving
320
Sodium
mg per serving
35
Vitamin C
% daily value
2
Iron
% daily value
Leche de Tigre is Also Known As
Tiger's Milk, Peruvian Ceviche Juice, Jugo de Ceviche or Leche de Tigre Peruana
