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A single serving of leche de tigre recipe in a clear glass, garnished with fresh lime and cilantro, highlighting its creamy and citrus-infused texture.

Leche de Tigre Recipe

Calista
A bold and refreshing Peruvian marinade made by blending fresh citrus, herbs, chili peppers, and fish trimmings to create a tangy, spicy infusion that brings seafood (and more) to life.
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Sauce & Marinade
Cuisine Peruvian
Servings 4 servings
Calories 70 kcal

Equipment

  • Cutting board and knife
  • Blender or food processor
  • Fine mesh sieve (optional)
  • Measuring cups and spoons

Ingredients
  

  • 1 cup fresh lime juice
  • ½ cup white fish trimmings e.g., snapper or sea bass
  • ½ medium red onion chopped
  • 1 aji amarillo pepper deseeded (or chili of choice)
  • 1 clove garlic
  • ½ teaspoon grated ginger
  • ¼ cup cilantro leaves

1 small stalk celery, sliced (optional)

Salt and pepper to taste

1 tablespoon evaporated milk (optional)

Instructions
 

  • Rinse the fish trimmings and pat them dry.
  • In a blender, combine fish trimmings, red onion, chili pepper, garlic, ginger, cilantro, and celery (if using).
  • Add the lime juice and blend briefly until semi-smooth.
  • Season with salt and pepper. Adjust acidity or heat as desired.
  • For a creamier version, stir in evaporated milk.
  • Strain through a fine mesh sieve for a smoother texture (optional).
  • Chill for at least 15 minutes to let flavors meld.

Notes

Always use high-quality, parasite-free fish when preparing any raw or semi-raw dish, following FDA guidelines for safe handling.
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