Hair of the Tiger Cocktail
Literally translating to "tiger's milk," leche de tigre is a critical part of Peruvian ceviche: The mix of citrus, chiles, aromatics, and fish stock flavors and gently "cooks" the raw fish. But in parts of Central and South America, it's also often sipped as a hangover cure. After testing several versions for The Secrets of Lima's Cutting Edge Ceviche, we turned our leftovers into a zesty, revitalizing cocktail. The gentle spice and citrus notes of reposado tequila were just right with the heat and umami of the tiger's milk. Get the recipe for Hair of the Tiger Cocktail ». 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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What You Will Need

Yield: makes 3 1/2 Cups
Time: 15 minutes


  • 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


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