Leche de Tigre

January 5, 2020

Leche de Tigre - kvalifood.com

Leche de tigre (“tiger’s milk”) is the seasoned lime juice used to cure Peruvian ceviche. Modern versions blend raw fish into the liquid, giving it the characteristic milky, cloudy appearance. It is served as an aperitif in small glasses or used as the curing liquid for ceviche.

Makes ca. 350 ml (2-3 servings)

Ingredients

200 ml freshly squeezed lime juice (about 8-10 limes)
100 ml fish stock, cold
80 g firm white fish fillet (sea bass, sole, or flounder), cut small
40 g red onion (ca. 1/4 medium), roughly chopped
40 g celery (about 1 rib), roughly chopped
1 garlic clove (ca. 5 g), peeled
10 g fresh ginger root, peeled, sliced
4 cilantro stems (leaves removed), roughly chopped
1 tsp aji limo paste (or aji amarillo paste)
1 tsp kosher salt, to taste
4-5 ice cubes

Directions

Squeeze limes immediately before use. Keep juice cold.
Place lime juice, fish stock, and fish pieces in a blender.
Add onion, celery, garlic, ginger, cilantro stems, aji paste, and salt.
Add ice cubes. Blend until smooth, 30-60 seconds. Do not over-blend.
Strain through a fine-mesh sieve, pressing solids to extract liquid.
Adjust salt. If very sour, a small pinch of sugar can balance it.
Serve immediately in chilled glasses, or use to cure ceviche. Can be refrigerated up to 1 day.

Notes

The fish gives it the milky appearance and umami depth. Without fish, it is just seasoned lime juice.
Aji limo is the classic ceviche chili. Aji amarillo is a common substitute.
Keep everything cold throughout preparation.
For ceviche: pour over 400 g cubed fresh fish, add sliced red onion, and let sit 5-15 minutes.