Leche de Tigre Recipe
Peruvian · Condiment · 10 min total
A zesty Peruvian marinade and citrus cure for ceviche, also served as a tangy, spicy shot on its own.
10
min prep
min prep
4
servings
servings
20
kcal/serving
kcal/serving
Ingredients
- 1/2 cup fresh lime juice (about 4 limes)
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1/4 cup fish stock or clam juice
- 1/4 cup finely chopped red onion
- 1 tablespoon minced fresh cilantro
- 1 teaspoon minced fresh ginger
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ají amarillo paste or to taste
- 1/4 cup ice cubes
Instructions
- In a blender, combine lime juice, lemon juice, fish stock, red onion, cilantro, ginger, garlic, salt, pepper, and ají amarillo paste.
- Add ice cubes and blend on high until smooth and frothy, about 30 seconds.
- Taste and adjust seasoning, adding more salt or ají amarillo if desired.
- Strain through a fine-mesh sieve into a bowl or pitcher, pressing on solids to extract liquid.
- Refrigerate until ready to use; serve chilled as a marinade for ceviche or as a shooter.
Tips
- For a milder leche de tigre, reduce or omit the ají amarillo paste.
- Store in an airtight container in the refrigerator for up to 2 days.
- Serve as a palate cleanser between courses or alongside grilled seafood.
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