Leche de Tigre

Leche de Tigre, which translates to 'tiger's milk,' is the vibrant, citrusy marinade used to cure raw fish in the classic Peruvian dish ceviche. It's typically made from lime juice, fish stock, chili peppers, onions, and cilantro, and is often served chilled as a shot alongside the ceviche or as a standalone appetizer. This potent, flavorful liquid is the heart and soul of the ceviche-making process.

🍳 View the full Leche de Tigre recipe →

🍽️ Nutrition at a glance

This is a low-calorie, low-carb, and virtually fat-free preparation, with a rough ballpark of 20-40 calories per shot-sized serving. Its key nutrients come from the vitamin C in the lime juice, and it provides a concentrated dose of electrolytes and minerals from the fish stock and seasonings.

Nutrition breakdown

Calories	15 kcal
Protein	0.5 g
Carbs	3.5 g
Fat	0 g
Fiber	0.1 g
Sugar	2 g
Sodium	250 mg
Vitamin C	15 mg
Potassium	80 mg
Sodium	250 mg
Magnesium	5 mg
Calcium	5 mg
Iron	0.2 mg
Vitamin B6	0.02 mg
Folate	5 µg

Per 1 shot (60 g) · estimated, varies by recipe

💡 What's interesting

Culturally, drinking Leche de Tigre is considered a restorative 'hair of the dog' remedy in Peru, believed to cure hangovers due to its combination of citric acid, salts, and umami. Nutritionally, the high acidity from the lime juice effectively 'cooks' the fish proteins through denaturation, making it a unique example of a raw food preparation that is chemically transformed without heat.