📝 About This Recipe
Leche de Tigre, or 'Tiger's Milk,' is the vibrant, citrusy marinade that cures the fish in a classic Peruvian ceviche, served here as a standalone glass of pure energy. This elixir is a masterclass in balance, marrying the sharp acidity of lime with the creeping heat of habanero and the savory depth of fresh fish fumet. Known in Peru as both a powerful aphrodisiac and a legendary hangover cure, it is a refreshing explosion of coastal flavors that defines the spirit of Lima's culinary scene.
🥗 Ingredients
The Base Elixir
- 150 grams Fresh White Fish Fillet (Sea bass, fluke, or sole; very fresh and chilled)
- 1/2 cup Chilled Fish Stock (High quality or homemade fumet)
- 1 cup Fresh Lime Juice (Squeezed gently to avoid bitterness from the pith)
- 2 cloves Garlic (Peeled and smashed)
- 1 inch piece Fresh Ginger (Peeled and sliced)
- 1/2 piece Celery Stalk (Roughly chopped)
- 1/4 small Red Onion (Roughly chopped)
- 3-4 pieces Cilantro Sprigs (Fresh leaves and tender stems)
- 1/2 piece Aji Limo or Habanero (Seeded for less heat)
- 1 teaspoon Kosher Salt (Adjust to taste)
Texture and Garnish
- 200 grams Fresh White Fish Fillet (Cut into 1/2 inch small cubes for the glass)
- 1/4 medium Red Onion (Very thinly sliced into feathers and soaked in ice water)
- 1/2 cup Cancha (Peruvian toasted corn)
- 1/2 cup Choclo (Large-kernel Peruvian corn, boiled)
- 1 small Sweet Potato (Boiled, peeled, and sliced into rounds)
- 2 tablespoons Fresh Cilantro (Finely chopped)
- 4 pieces Shrimp (Cooked and chilled for topping (optional))
👨🍳 Instructions
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1
Begin by squeezing your limes. Use a hand squeezer and stop before you reach the end of the fruit to ensure you only get the sweet juice, not the bitter oils from the white pith.
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2
In a high-speed blender, combine the 150g of rough-cut fish, cold fish stock, and the fresh lime juice.
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3
Add the smashed garlic, sliced ginger, chopped celery, 1/4 chopped red onion, and the aji limo or habanero to the blender.
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4
Add the cilantro sprigs and the salt. Pulse the blender 5-7 times. You want to extract the flavors and create a milky consistency without completely liquefying the solids into a paste.
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5
Strain the mixture through a fine-mesh sieve into a chilled bowl. Use the back of a spoon to press out all the liquid, then discard the solids. This 'milk' should be bright, opaque, and aromatic.
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6
Taste the liquid. It should be punchy and salty. If it's too acidic, add a splash more fish stock; if too bland, add another pinch of salt.
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7
Place the 200g of cubed fish in a separate cold bowl. Season lightly with salt and toss with a spoonful of the Leche de Tigre. Let it sit for 2 minutes to 'cook' in the acid.
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8
Prepare your serving glasses (traditionally tall rocks glasses or large wine glasses). Place a slice of cooked sweet potato at the bottom or side of each glass.
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9
Add a spoonful of boiled choclo (Peruvian corn) and a few cubes of the seasoned fish into each glass.
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10
Pour the strained Leche de Tigre over the fish until the glass is three-quarters full.
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11
Top with the ice-chilled sliced red onions and a sprinkle of chopped cilantro.
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12
Finish with a handful of crunchy cancha (toasted corn) on top for texture, and serve immediately while ice-cold.
💡 Chef's Tips
Always use the freshest 'sushi-grade' white fish available; if it smells like the ocean, it's perfect. Keep all your ingredients and equipment ice-cold throughout the process to maintain the dish's crispness. Do not over-blend the aromatics, as the cilantro and onion can turn the liquid a muddy color if processed too long. If you can't find Aji Limo, a Habanero is the best substitute for that fruity, floral heat. Soaking the sliced red onions in ice water for 10 minutes removes their harsh 'bite' and makes them incredibly crunchy.
🍽️ Serving Suggestions
Serve in a chilled tall glass with a long spoon and a side of extra cancha. Pair with a classic Pisco Sour to complement the citrus notes of the dish. A cold Peruvian lager or a crisp Sauvignon Blanc works beautifully as a beverage pairing. Serve as a vibrant appetizer before a heavier main like Lomo Saltado. For a 'Vuelve a la Vida' (Return to Life) style, add cooked octopus and scallops to the glass.