Leche de Tigre, meaning “tiger’s milk” in Spanish, is a zesty and flavorful citrus-based marinade traditionally used to cure raw fish in Peruvian ceviche. This invigorating concoction is not only a culinary delight but also a testament to the resourceful nature of Peruvian cuisine, utilizing the discarded parts of fish to create a dish that is both delicious and nutritious.
Leche de Tigre is a symphony of vibrant flavors, with the tanginess of lime juice taking center stage, complemented by the earthy notes of ginger, the heat of chili peppers, and the aromatic freshness of cilantro and onions. The addition of fish stock or seafood broth lends a depth of umami that further enhances the overall flavor profile.
Leche de Tigre is a low-calorie and nutrient-rich dish, packed with vitamins, minerals, and antioxidants from the citrus juice, ginger, and cilantro. The fish provides a good source of lean protein, while the fish stock or seafood broth adds essential vitamins and minerals.
Leche de Tigre is more than just a marinade; it’s a culinary journey that encapsulates the essence of Peruvian cuisine. With its vibrant flavors, refreshing zing, and rich cultural heritage, Leche de Tigre is a dish that will tantalize your taste buds and leave you craving for more.
Leche de Tigre Recipes
Ingredients
- 2 cups fresh lime juice
- 1 cup fish stock or seafood broth
- 4 ounces firm white fish such as fluke, sea bass, or halibut, cut into small cubes
- 1/2 large red onion thinly sliced
- 3 cloves garlic minced
- 2 tablespoons grated ginger
- 1 tablespoon chopped cilantro
- 1 jalapeño pepper seeded and minced (optional)
- Salt and pepper to taste
Instructions
- Prepare the Leche de Tigre: In a blender, combine the lime juice, fish stock, garlic, ginger, cilantro, and jalapeño pepper (if using). Blend until smooth and season with salt and pepper to taste.
- Marinate the Fish: In a large bowl, combine the fish cubes and Leche de Tigre. Toss gently to coat the fish evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- Assemble the Ceviche: Drain the Leche de Tigre from the fish, reserving some for later. In a serving bowl, arrange the marinated fish cubes. Top with the sliced red onion and additional cilantro. Drizzle with reserved Leche de Tigre to taste.