Leche de tigre
Leche de tigre is a Peruvian specialty consisting of ceviche juice that is left after the fish has been consumed. The milky liquid is sometimes made on its own with fish stock. There are numerous variations of leche de tigre, but each drink is characterized by its blend of numerous flavors: spicy, acidic, savory, creamy, and fresh.
Some cooks like to make the drink more creamy by adding puréed fish into it, while others like to add milk in order to balance the acidity coming from the lime juice. Leche de tigre has a special place in most Peruvian households since it is considered an aphrodisiac and a great hangover cure.
Sometimes, the drink is mixed with coconut milk, vodka, and white wine for the creation of a unique cocktail.
Recipe variations
Classic Leche de Tigre
READY IN 15minThe following is the classic leche de tigre recipe calling for fresh lime juice, firm white fish (such as fluke, seabass, flounder, or sole), and fish stock for the base. Aromatics, namely red onion, garlic cloves, celery ribs, fresh peeled ginger, cilantro stems, ají limo paste, and kosher salt complete the picture. The preparation is simple: all the ingredients are whizzed up in a blender, and the resulting liquid is strained.
Leche de Tigre by Gastón Acurio
READY IN 20minThe following is the leche de tigre recipe by the famed Peruvian chef Gastón Acurio, a chef, writer, restauranter, and ambassador of Peruvian cuisine responsible for reinventing Peruvian gastronomy. Here, leche de tigre is prepared with various types of seafood: silverside, squid, seafood of your choice, and fish scraps. The only liquid used is lime juice, and lots of it, as well as two types of peppers for heat: ají limo and rocoto.
Leche de tigre Authentic recipe
The following is the classic leche de tigre recipe calling for fresh lime juice, firm white fish (such as fluke, seabass, flounder, or sole), and fish stock for the base. Aromatics, namely red onion, garlic cloves, celery ribs, fresh peeled ginger, cilantro stems, ají limo paste, and kosher salt complete the picture. The preparation is simple: all the ingredients are whizzed up in a blender, and the resulting liquid is strained.
WHERE TO EAT The best Leche de tigre in the world (according to food experts)
