Literally “tiger’s milk,” this bright and spicy citrus-based marinade is used to cure the fish in classic Peruvian ceviche. This leche de tigre recipe makes a sizable batch; leftovers can be frozen for up to a month to be repurposed in more ceviche, marinades, or even in savory drinks, like our Hair of the Tiger cocktail.
Featured in "The Secrets of Lima's Cutting Edge Ceviche."
Ingredients
- 2 cups fresh lime juice
- 5 oz. firm white fish such as fluke, seabass, flounder, or sole
- 1 cup fish stock
- ½ large yellow onion, thinly sliced
- 3 large garlic cloves, thinly sliced
- 2 celery ribs, coarsely chopped
- 2 Tbsp. finely grated fresh peeled ginger
- 2 tsp. finely chopped cilantro stems
- 1 tsp. ají limo paste
- 2½ tsp. kosher salt
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Instructions
Step 1
Set a fine mesh strainer over a large bowl or measuring cup. Set aside.
Step 2
To a high-powered blender, add the lime juice, fish, fish stock, onion, garlic, celery, ginger, cilantro stems, ají limo paste, and ⅔ cup cold water. Blend until the mixture is completely liquefied, about 5 minutes. Add the salt and ⅓ cup ice cubes, then blend until thoroughly combined, 30–60 seconds more.
Step 3
Strain through the prepared sieve, reserving the liquid and discarding any solids. Cover and refrigerate the leche de tigre until ready to use, up to 1 day, or freeze for up to one month.
- Set a fine mesh strainer over a large bowl or measuring cup. Set aside.
- To a high-powered blender, add the lime juice, fish, fish stock, onion, garlic, celery, ginger, cilantro stems, ají limo paste, and ⅔ cup cold water. Blend until the mixture is completely liquefied, about 5 minutes. Add the salt and ⅓ cup ice cubes, then blend until thoroughly combined, 30–60 seconds more.
- Strain through the prepared sieve, reserving the liquid and discarding any solids. Cover and refrigerate the leche de tigre until ready to use, up to 1 day, or freeze for up to one month.
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