Leche de Tigre Recipe
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.
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.