Leche de Tigre Recipes
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.
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.
Video
Notes
Tips
For a more authentic flavor, use Peruvian aji amarillo peppers instead of jalapeño peppers.
If you don't have fish stock or seafood broth, you can substitute low-sodium chicken or vegetable broth.
Be sure to use fresh, high-quality fish for the best flavor.
Leche de Tigre can also be used as a marinade for shrimp, scallops, or other seafood.
Serve Leche de Tigre ceviche with your favorite Peruvian side dishes, such as cancha (roasted corn kernels), sweet potato puree, or fried plantains.
Nutrition
Calories: 3kcalCarbohydrates: 1gProtein: 0.1gFat: 0.01gSaturated Fat: 0.003gPolyunsaturated Fat: 0.01gSodium: 0.4mgPotassium: 9mgFiber: 0.05gSugar: 0.02gVitamin A: 0.2IUVitamin C: 1mgCalcium: 4mgIron: 0.04mg
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