Leche De Tigre (Tiger's Milk)
A vibrant, spicy, and citrusy Peruvian marinade used to cure ceviche and served as a refreshing tonic.
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Ingredients
- 150 grams Fresh white fish (sea bass or tilapia)
- 1 cup Fresh lime juice
- 1/2 cup Fish stock (chilled)
- 1/4 cup Red onion, roughly chopped
- 1 teaspoon Fresh ginger, peeled
- 1 piece Garlic clove
- 2 tablespoons Fresh cilantro stems
- 1 teaspoon Aji Limo or Habanero chili
- 1 teaspoon Salt
- 1 tablespoon Celery stalk, chopped
- 2 pieces Ice cubes(optional)
Instructions
- 1
Place the fresh raw fish pieces into a blender container.
- 2
Add the chilled fish stock and the freshly squeezed lime juice to the blender.
- 3
Incorporate the red onion, garlic, ginger, celery, and chili pepper.
- 4
Add the cilantro stems and salt to the mixture.
- 5
Add two ice cubes to the blender to keep the temperature low and prevent the lime from cooking the fish during the friction of blending.
- 6
Pulse the blender for about 10-15 seconds until the mixture is combined but not completely liquefied into a foam.
- 7
Strain the mixture through a fine-mesh sieve into a chilled bowl or glass, pressing gently to extract all the liquid.
- 8
Serve immediately in small glasses, garnished with a single shrimp or a piece of corn if desired.
Nutrition per Serving
85
Calories
8g
Protein
12g
Carbs
1g
Fat
1g
Fiber
2g
Sugar
620mg
Sodium
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