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Authentic Leche de Tigre Recipe Peru, South America
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Leche de tigre, or "tiger's milk," is a staple in Peruvian cuisine with a history deeply entwined with the traditional dish of ceviche. This zesty concoction was initially seen only as a byproduct of ceviche preparation. As ceviche gained popularity, the flavorful marinade became celebrated in its own right. Leche de tigre is reputed for its invigorating properties, often touted as a hangover cure and an aphrodisiac. The preparation of leche de tigre involves a simple yet specific blend of ingredients. Fresh lime juice forms an acidic base, which is crucial for its sharp, tangy flavor. This is combined with fish stock and pieces of firm white fish like seabass or flounder, adding a savory depth. Aromatic elements include thinly sliced onions, garlic, celery, and ginger. Cilantro leaves and ají and rocoto peppers are added for a citrusy note and a heat punch. The mixture is blended until smooth and then strained to achieve a clear, potent liquid. Leche de tigre is traditionally ... Read more
Recipe variations
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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.
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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.
Classic Leche de Tigre
PREP 15min
READY IN 15min
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.
Ingredients
2 cups (480 ml) fresh lime juice
5 oz (150g) firm white fish such as fluke, seabass, flounder, or sole
1 cup (240 ml) fish stock
½ large red 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
Preparation
Step 1/5
Place a sieve over a large bowl or measuring cup and set it aside for later use.
Step 2/5
In a high-powered blender, combine lime juice, fish, fish stock, onion, garlic, celery, ginger, cilantro stems, ají limo paste, and ⅔ cup (160 ml) of cold water until it is completely smooth, which should take about 5 minutes.
Step 3/5
Next, add salt and ⅓ cup (70g) of ice cubes, and blend for 30 to 60 seconds until everything is well mixed.
Step 4/5
Pour the blended mixture through the strainer you prepared earlier, capturing the liquid in the bowl. Throw away any leftover solids.
Step 5/5
Cover the bowl and refrigerate the leche de tigre until you're ready to use it. It can be kept in the refrigerator for up to a day or frozen for up to one month.
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