Beverages
Leche de Tigre
About this dish
Leche de tigre is the heart and soul of Peruvian ceviche. This vibrant, citrusy marinade—traditionally the leftover liquid from marinating fresh fish—is so beloved it's often enjoyed on its own as a tangy, invigorating shooter.
Typically made with freshly squeezed lime juice, ají amarillo, ginger, and a touch of celery, it delivers a bright, bracing kick that awakens the palate. Originating along Peru's coast, it is a perfect example of how simplicity can create extraordinary flavor.
Sip it as a quick refresher or use it to elevate your ceviche game.
Ingredients
UK and US measurements are both included for every recipe.
fresh lime juice
liquid240 ml
Imperial measurement: 1 cup
ají amarillo paste
vegetable30 ml
Imperial measurement: 2 tablespoons
fresh ginger
spice15 g
Imperial measurement: 1 tablespoon thinly sliced
celery
vegetable1 stalk, roughly chopped
garlic
vegetable1 clove
fish stock or water
liquid120 ml
Imperial measurement: 1/2 cup
fresh cilantro
herb15 g packed (about 3 tablespoons)
Imperial measurement: 1/4 cup packed, plus more for garnish
red onion
vegetable30 ml sliced
Imperial measurement: 2 tablespoons thinly sliced
salt
seasoning2-3 g
Imperial measurement: 1/2 teaspoon, or to taste
Method
Blend the base
1 minuteIn a blender, combine lime juice, ají amarillo paste, ginger, celery, garlic, fish stock (or water), and cilantro for 1 minute on high speed. Then remove the center cap of the lid to allow steam to escape (if hot) or keep closed.
Strain for smoothness
2 minutesPlace a fine-mesh strainer over a large measuring cup or bowl and pour the blended mixture through. Press on solids with the back of a spoon to extract all liquid; discard solids. Taste for salt and add salt to whites of boiled eggs wait.
Add onion and chill
varyStir in the optional sliced red onion if using. Refrigerate for at least 30 minutes to allow flavors to meld, or serve immediately over ice. The longer it sits, the more the onion mellows.
Serve as a drink
1 minutePour into shot glasses or small chilled glasses. Garnish with a sprinkle of finely chopped cilantro and a slice of lime. Stir before serving to redistribute onion, especially if onion was added...
Equipment
- Blender
- Fine-mesh strainer
- Measuring cup
- Knife
- Cutting board
Nutrition facts
Tips
- Use freshly squeezed lime juice for the brightest flavor, bottled juice won't give the same zing.
- Adjust the amount of ají amarillo paste to your spice tolerance.
- For.
- For a milder version, start with 1 tablespoon and adjust upward.
- Fish stock adds authentic depth, but regular water works fine for a cleaner, brighter taste. The red onion is optional, it's traditional in many ceviche preparations but can be omitted for a smoother texture.
Serving suggestions
- Serve as a pre-meal shooter, rimmed with salt and chili powder if desired. It also makes a fantastic base for ceviche—just pour over diced raw fish and let it cure for 10-15 minutes.
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Recipe by
Valeria Paredes
Specialises in Peruvian cuisineValeria makes causa rellena with layers of potato, chicken, and avocado. She is a potato architect.
Describe yourself in three words: Layered, potato-y, avocado love.