Recipes

Tiger’s Milk (Leche de Tigre)

  • Serves

    makes 3 1/2 Cups

  • Cook

    15 minutes

MATT TAYLOR-GROSS

Leche de tigre, literally “tiger’s milk,” is the citrus-based, spicy marinade used to cure the fish in classic Peruvian ceviche. This makes a sizable batch; extra can be frozen for up to a month or repurposed, like in our Hair of the Tiger Cocktail.

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Featured in The Secrets of Lima's Cutting Edge Ceviche »

What You Will Need

Ingredients

  • 2 cups fresh lime juice
  • 5 oz. firm white fish such as fluke, seabass, flounder, or sole
  • 1 cup fish stock
  • 12 large yellow onion, sliced (1 cup)
  • 3 large garlic cloves, thinly sliced
  • 2 celery ribs, coarsely chopped
  • 2 tbsp. finely grated fresh peeled ginger
  • 2 tsp. finely chopped cilantro stems
  • 1 tsp. ají limo paste
  • 2 12 tsp. kosher salt

Instructions

Step 1

Set a fine mesh strainer over a large bowl or measuring cup. Set aside.

Step 2

In a high-powered blender, combine the lime juice, fish, fish stock, onion, garlic, celery, ginger, cilantro stems, ají limo paste, and ⅔ cup cold water. Blend until the mixture is completely liquefied, about 5 minutes. Add the salt and ⅓ cup ice cubes; blend till well combined, 30–60 seconds more.

Step 3

Strain through the prepared sieve, reserving the liquid and discarding any solids. Cover and refrigerate the liquids until ready to use, up to 1 day, or freeze for up to one month. Thaw completely and chill before using.

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