Leche de Tigre

Serves
12
Time
15 minutes

MATT TAYLOR-GROSS

Updated on May 7, 2023

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.