The Ultimate Leche de Tigre Recipe: A Gourmet Delight

Leche de Tigre, or “tiger’s milk”, is a bold and zesty Peruvian delight that has captivated food enthusiasts worldwide. This citrusy marinade, traditionally used as the essence of ceviche, is celebrated for its vibrant flavours and invigorating properties. Whether you’re using it as a stand-alone shooter or enhancing your seafood dishes, this recipe will transport your taste buds straight to the heart of Peru.

What is Leche de Tigre?

Leche de Tigre is the flavorful liquid left behind after marinating fish in a ceviche preparation. Its creamy yet citrusy base combines fresh lime juice, fish stock, garlic, ginger, cilantro, and spicy elements like aji amarillo or chilli peppers. This concoction is a culinary gem hailed as a natural energy booster and even a hangover cure in Peruvian culture. Leche de Tigre’s tangy, spicy, and umami flavours make it unique, creating an unforgettable culinary experience.

Ingredients for Leche de Tigre Recipe

Base Ingredients:

• 1 cup fresh lime juice
• 1/2 cup fish stock or clam juice
• 1 garlic clove, minced
• 1 small piece of ginger, peeled and minced
• 1 aji amarillo pepper or substitute with red chilli pepper, sliced
• 1/2 small red onion, thinly sliced
• 1/4 cup fresh cilantro leaves, chopped
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper

Optional Add-ins:

• A few pieces of fresh white fish (e.g., sea bass or tilapia)
• Dash of evaporated milk for creaminess
• Ice cubes (for chilling and lightening the mixture)

Preparation and Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: None
• Total Time: 10 minutes

Step-by-Step Instructions for Making Leche de Tigre

1. Prepare the Ingredients: Gather all the ingredients. Finely chop the garlic, ginger, and chilli peppers. Thinly slice the onion and chop the cilantro leaves.
2. Blend the Base: In a blender, combine the lime juice, fish stock, garlic, ginger, chilli pepper, and salt. Blend until smooth.
3. Add the Onion and Cilantro: Add the sliced onion and cilantro to the blender. Pulse the mixture a few times to incorporate but retain some texture.
4. Chill the Mixture: Add ice cubes to the blender and blend for a few seconds to chill the mixture. Alternatively, refrigerate for 20 minutes before serving.
5. Strain (Optional): If you prefer a smoother texture, strain the mixture through a fine sieve into a bowl.
6. Serve: Pour the leche de tigre into small glasses or bowls. For presentation, garnish with a sprig of cilantro or an additional slice of chilli.

Cooking Tips

• For Authenticity: Use aji amarillo peppers, as they provide a distinct Peruvian flavour.
• Enhance Freshness: Always use freshly squeezed lime juice for the best taste.
• Balance Flavors: Adjust the salt and spice levels to your preference. Too much spice can overpower the citrusy notes.
• Pairing Tip: Serve with freshly made ceviche or as a refreshing shooter.

Nutrition Information for Leche de Tigre

• Calories: 30 per serving
• Protein: 2g
• Fat: 0g
• Carbohydrates: 5g
• Sodium: 200mg
• Vitamin C: 25% of daily value

Note: Nutritional values may vary based on ingredient substitutions.

Serving Suggestions

• Serve Leche de Tigre as an appetizer in shot glasses for a bold start to any meal.
• Pair with Peruvian classics like ceviche or crispy fried calamari.
• Drizzle over grilled seafood or use as a dipping sauce for fresh shrimp.

Frequently Asked Questions (FAQs)

Q1: Can I make Leche de Tigre ahead of time? A1: Yes, you can prepare it a few hours in advance. Store it in an airtight container in the refrigerator and stir well before serving.

Q2: Can I substitute fish stock? A2: You can use clam juice or vegetable broth for a similar flavour.

Q3: Is Leche de Tigre spicy? A3: It can be, depending on the amount of chilli used. Adjust the spice level to your preference.

Why This Recipe Stands Out

• Combines traditional Peruvian flavours with a simple preparation method.
• Versatile use as a marinade, appetizer, or accompaniment.
• It is a refreshing and healthful recipe rich in vitamin C and antioxidants.

Storage and Reheating Tips

• Storage: Keep an airtight container in the refrigerator for up to 24 hours.
• Reheating: This recipe is best enjoyed fresh and chilled. Reheating is not recommended.

Looking for more delicious recipes? Check out our other tasty creations for inspiration!