📝 About This Recipe
Leche de Tigre, or 'Tiger's Milk,' is the electrifying, citrus-based marinade that cures the fish in a classic Peruvian ceviche. Traditionally served in a chilled glass, this potent elixir is prized for its refreshing acidity, creeping chili heat, and its legendary reputation as both a hangover cure and an aphrodisiac. This recipe captures the perfect balance of fresh lime juice, aromatic aromatics, and the essence of the ocean, creating a vibrant soup that awakens the palate.
🥗 Ingredients
The Flavor Base
- 1/2 cup Fresh white fish fillet (Sea bass, fluke, or sole; diced small)
- 1/2 cup Fish stock (Cold, high-quality homemade or bottled)
- 1 cup Fresh lime juice (Freshly squeezed; about 10-12 limes)
- 1/4 cup Red onion (Roughly chopped)
- 1/2 inch Fresh ginger (Peeled and sliced)
- 1 piece Garlic clove (Smashed)
- 1/2 piece Celery stalk (Chopped)
- 3-4 pieces Fresh cilantro stems (For herbal depth)
The Heat & Seasoning
- 1/2 piece Aji Limo or Habanero (Seeded; adjust to spice preference)
- 1 teaspoon Kosher salt (Or to taste)
- 2-3 pieces Ice cubes (To keep the mixture cold while blending)
The Garnish & Texture
- 1/2 lb Fresh white fish (Cubed into 1/2 inch pieces)
- 1/4 cup Red onion (Thinly sliced into feathers and rinsed in cold water)
- 2 tablespoons Cilantro leaves (Finely chopped)
- 1/2 cup Choclo (Peruvian large-kernel corn, boiled)
- 1/4 cup Cancha (Toasted Peruvian corn nuts)
- 1 small Sweet potato (Boiled, peeled, and sliced into rounds)
👨🍳 Instructions
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1
Squeeze the limes manually into a bowl. Be careful not to over-squeeze or press into the pith, as this will release bitter oils; you want the pure, bright juice.
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2
In a high-speed blender, combine the 1/2 cup of diced fish, cold fish stock, and the fresh lime juice.
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3
Add the chopped red onion, sliced ginger, smashed garlic, celery, and cilantro stems to the blender.
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4
Add the aji limo or habanero. Start with a small piece if you are sensitive to heat; you can always add more later.
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5
Add the ice cubes and salt. The ice is crucial as it prevents the friction of the blender blades from warming the delicate fish and juice.
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6
Pulse the blender 5-7 times. You do not want a completely smooth puree; you want to extract the flavors while keeping the liquid slightly textured.
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7
Strain the mixture through a fine-mesh sieve into a chilled bowl, pressing lightly on the solids to extract all the liquid. Discard the solids.
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8
Taste the liquid. It should be bracingly tart, salty, and have a gentle kick of heat. Adjust seasoning with more salt if necessary.
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9
Place the 1/2 lb of cubed fresh fish in a separate bowl. Pour the strained Leche de Tigre over the fish and stir gently.
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10
Let the fish marinate for only 1-2 minutes. In Peru, modern Leche de Tigre is served while the fish is still nearly raw in the center.
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11
Prepare your serving glasses or small bowls. Place a slice of boiled sweet potato at the bottom of each.
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12
Ladle the fish and the liquid into the glasses. Top with the rinsed red onion feathers, a sprinkle of cilantro, and a few kernels of choclo.
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13
Finish by scattering the crunchy cancha (toasted corn) on top for a necessary textural contrast.
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14
Serve immediately while ice-cold, ideally with a spoon and a side of extra cancha.
💡 Chef's Tips
Always use the freshest, sushi-grade white fish available; if it smells 'fishy,' it is not suitable for this dish. When squeezing limes, use a hand squeezer and stop before the lime is completely flattened to avoid bitterness. If you cannot find Peruvian Aji Limo, a habanero is a great substitute for heat, but use it sparingly. Rinsing the sliced red onions in ice water for 5 minutes removes their harsh 'bite' and keeps them incredibly crisp. For a 'creamy' version, some chefs add a tablespoon of evaporated milk at the very end of blending, which is a popular variation in Lima.
🍽️ Serving Suggestions
Serve in a tall, chilled rocks glass with a long spoon for an authentic street-food feel. Pair with a cold Peruvian Pilsen or Cusqueña beer to cut through the high acidity. A classic Pisco Sour is the ultimate cocktail accompaniment to balance the citrus and spice. Serve alongside extra plantain chips or 'chifles' for scooping up the marinated fish. Offer extra Aji Limo paste on the side for those who want to dial up the heat to 'tiger' levels.