Leche de Tigre

  • Serves


  • Cook

    15 minutes


By SAVEUR Editors

Updated on May 7, 2023

Literally “tiger’s milk,” this bright and spicy citrus-based marinade is used to cure the fish in classic Peruvian ceviche. This leche de tigre recipe makes a sizable batch; leftovers can be frozen for up to a month to be repurposed in more ceviche, marinades, or even in savory drinks, like our Hair of the Tiger cocktail.


  • 2 cups fresh lime juice
  • 5 oz. firm white fish such as fluke, seabass, flounder, or sole
  • 1 cup fish stock
  • ½ large yellow onion, thinly sliced
  • 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
  • 2½ tsp. kosher salt


Step 1

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

Step 2

To a high-powered blender, add 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, then blend until thoroughly combined, 30–60 seconds more.

Step 3

Strain through the prepared sieve, reserving the liquid and discarding any solids. Cover and refrigerate the leche de tigre until ready to use, up to 1 day, or freeze for up to one month.

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