Leche de Tigre Recipe
This leche de tigre recipe is a bright, citrusy marinade rooted in Peruvian tradition. Made with fresh lime juice, fish trimmings, chile, and herbs, it’s bold, refreshing, and bursting with zesty flavor. Use it to elevate ceviche, drizzle over seafood, or serve as a flavorful side condiment.
Equipment
- Blender
- Fine-mesh sieve
- Cutting board
- Sharp knife
- Citrus juicer
- Glass jar or bowl for storing
Ingredients
- 4 oz white fish trimmings e.g., sea bass or snapper
- 1 cup fresh lime juice about 8–10 limes
- ½ cup cold fish stock or water
- ½ medium red onion sliced
- 1 small celery stalk chopped
- 1 tbsp aji amarillo paste
- ½ Fresno chile seeded
- ¼ cup cilantro stems loosely packed
- 1 small garlic clove
- 1 tsp kosher salt
- ¼ tsp white pepper
Optional:
- Aji limo slices for more heat
- Fresh ginger slice for subtle spice
- Splash of chilled corn juice for silkier texture
Instructions
- Chill all ingredients for 10 minutes.
- Blend everything until smooth and creamy (about 45 seconds).
- Strain through a fine-mesh sieve into a glass bowl.
- Taste and adjust lime or salt if needed.
- Chill for 15 minutes before serving.
- Serve over ceviche, seafood, or refrigerate for up to 2 days.
Notes
This recipe contains fish. Always use fresh citrus juice for the best flavor. Strain well for a silky finish.