Leche de tigre
Marinade de ceviche servie en verre : jus de citron vert, poisson, piment et gingembre, avec poisson cru, oignon rouge et maïs.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Cut the fish
Cut 300 g of the white fish into even 1.5 cm cubes and keep them cold in the fridge. Roughly chop the remaining 100 g of fish for the blender.
- 300 g white fish (for cubes)
- 100 g white fish (for blender)
✅ C'est prêt quand : fish is cut into even pieces and chilled
Blend the tiger's milk
In a blender, combine the chopped fish with the lime juice, garlic, ginger, ají amarillo paste, coriander, ice cubes and half the salt. Blend for 30 seconds, then strain through a fine sieve into a bowl.
- 100 g chopped fish
- 200 ml lime juice
- 1 garlic clove
- 1 cm piece ginger
- 1 tbsp ají amarillo paste
- 2 tbsp coriander
- 3 ice cubes
- ½ tsp salt
✅ C'est prêt quand : mixture is smooth and the strained liquid is clear, pale yellow
Marinate briefly
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Serve
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Cut the fish
Cut 300 g of the white fish into even 1.5 cm cubes and keep them cold in the fridge. Roughly chop the remaining 100 g of fish for the blender.
- 300 g white fish (for cubes)
- 100 g white fish (for blender)
✅ C'est prêt quand : fish is cut into even pieces and chilled
Blend the tiger's milk
In a blender, combine the chopped fish with the lime juice, garlic, ginger, ají amarillo paste, coriander, ice cubes and half the salt. Blend for 30 seconds, then strain through a fine sieve into a bowl.
- 100 g chopped fish
- 200 ml lime juice
- 1 garlic clove
- 1 cm piece ginger
- 1 tbsp ají amarillo paste
- 2 tbsp coriander
- 3 ice cubes
- ½ tsp salt
✅ C'est prêt quand : mixture is smooth and the strained liquid is clear, pale yellow
Marinate briefly
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Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Leche de tigre is the milky, spicy juice left at the bottom of a plate of ceviche. Peruvians always drank it, and cevicherías began serving it on its own in glasses, with pieces of fish and seafood.
Its name refers to the energy it supposedly gives: Peruvians call it a cure for hangovers and an aphrodisiac.
⭐ Why It's Famous
Sharp, spicy and refreshing, it's ceviche concentrated into one glass.
💡 Fun Fact
A version with a dash of pisco is called 'leche de pantera' (panther's milk).
Lima and the Peruvian coast
-12.05°S, -77.04°W
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