Leche de Tigre Recipe (Tiger’s Milk)

Leche de Tigre Recipe, also known as Tiger’s Milk, is the citrus based, spicy marinade that is used to cure the fish in the class Peruvian ceviche. It is more well known as the liquid left on a plate after having finished Peru’s famous appetizer, a Ceviche. This marinating liquid is infused by the flavors and healthy nutrients of the fish, aji, lime juice and onions, giving it a unique taste.

Nowadays, the Leche de Tigre has been developed to become the liquefied version of Ceviche, with a lot less fish and some added ingredients. It is now served as a standalone drink, sort of a healthy Peruvian smoothie everyone should consume to add some more vitamins and minerals to their diet.

Leche de Tigre Recipe – Everything You Need To Know:

Leche de Tigre Recipe is made up of main ingredients: firm white fish, fish stock, lime juice, aji limo paste and a bunch of herbs and seasonings. This recipe can be prepared in fifteen to twenty minutes and can be served to at least 12 individuals. There are 58 calories in each serving of Tiger’s Milk.

There are numerous variations of Leche de Tigre. However, each drink is characterized by its blend of numerous flavors: spicy, acidic, savory, creamy, and fresh.

Ingredients For Leche de Tigre Recipe

• 2 cups Fresh Lime Juice: Freshly squeezed lime juice of 10 to 15 limes.
• 1 cup Fish Stock: Fish stock helps reduce the acidity of the lime juice.
• 150 g Firm White Fish: Firm or semi-firm white fish is ideal for Leche de Tigre or Peruvian ceviche. This includes bass, rockfish and sole.
• 3 Garlic Cloves: Garlic adds flavor to the fish marinade.
• 2 Celery Ribs: Celery ribs add structure to the marinade.
• 1/2 Red Onion: Red onions are added to the marinade as they are relatively sweet.
• 2 tbsp Ginger: Ginger adds depth to the flavors of the marinade.
• 2 tsp Cilantro Stems: Cilantro stems are used for an added texture and color.
• 1 tsp Aji Limo Paste: The aji paste is made from fresh aji, pureed and pasteurized. It has a very spicy citrus taste.

How To Make Leche de Tigre (Tiger’s Milk)?

1. Place a sieve over a large bowl or measuring cup and set it aside for later use.
2. Now take a blender and add the lime juice, fish, fish stock, onion, garlic, celery, ginger, cilantro stems, ají limo paste, and 2/3 cup of cold water.
3. Blend this mixture until it is completely smooth, which should be in about 5 minutes.
4. Add salt and 1/3 cup of ice cubes to the mixture. Blend for a minute or until everything is well mixed.
5. Pour the blended mixture through the sieve, capturing the liquid in the bowl or measuring cup. Throw away any leftover solids.
6. Cover the mixture and refrigerate the Leche De Tigre until you are ready to use it!

Also Try: Cheese Ale Soup Recipe

Tips To Make The Best Leche de Tigre

Follow these tips and tricks to get the best possible results on this Leche de Tigre Recipe:

• Make sure to use a kitchen scale and get the exact amount of ingredients needed.
• Make sure to use a high-powered blender.
• Make sure to blend the mixture until it is smooth and has a uniform consistency.

Leche de Tigre Recipe FAQs

What is Leche de Tigre made of?

Leche de Tigre or Tiger’s Milk is a citrus-based marinade that is made up of fish, lime juice, sliced onions, salt, pepper and cilantro.

What is the difference between Ceviche and Leche de Tigre?

The main difference is that Ceviche is typically fish cut into cubes, while Leche de Tigre is poured over the fish like a finishing sauce.

Why is it called Tiger’s Milk?

Peruvians believe that the drink is an energy booster as it has aphrodisiac properties. Thus, it is called Tiger’s milk, as it makes you feel like a tiger after drinking it.

Where is Leche de Tigre from?

Leche de Tigre, also known as Tiger’s Milk, is from Peru and is a Peruvian sauce that forms the base of the country’s most famous dish, Ceviche.

Leche de Tigre Recipe Card