Leche de Tigre (Peruvian Tiger's Milk)
The zesty, spicy citrus marinade of ceviche served as a dish of its own: a creamy blend of lime, fish, chilli, garlic and ginger, poured over small pieces of raw fish with red onion, corn and crispy cancha.
Servings
Ingredients
Nutrition
Per serving
Steps
Cut the fish
Cut 300 g of the white fish into even 1.5 cm cubes and keep them cold in the fridge. Roughly chop the remaining 100 g of fish for the blender.
- 300 g white fish (for cubes)
- 100 g white fish (for blender)
✅ Done when: fish is cut into even pieces and chilled
Blend the tiger's milk
In a blender, combine the chopped fish with the lime juice, garlic, ginger, paste, coriander, ice cubes and half the salt. Blend for 30 seconds, then strain through a fine sieve into a bowl.
- 100 g chopped fish
- 200 ml lime juice
- 1 garlic clove
- 1 cm piece ginger
- 1 tbsp paste
- 2 tbsp coriander
- 3 ice cubes
- ½ tsp salt
✅ Done when: mixture is smooth and the strained liquid is clear, pale yellow
Marinate briefly
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Serve
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Cut the fish
Cut 300 g of the white fish into even 1.5 cm cubes and keep them cold in the fridge. Roughly chop the remaining 100 g of fish for the blender.
- 300 g white fish (for cubes)
- 100 g white fish (for blender)
✅ Done when: fish is cut into even pieces and chilled
Blend the tiger's milk
In a blender, combine the chopped fish with the lime juice, garlic, ginger, paste, coriander, ice cubes and half the salt. Blend for 30 seconds, then strain through a fine sieve into a bowl.
- 100 g chopped fish
- 200 ml lime juice
- 1 garlic clove
- 1 cm piece ginger
- 1 tbsp paste
- 2 tbsp coriander
- 3 ice cubes
- ½ tsp salt
✅ Done when: mixture is smooth and the strained liquid is clear, pale yellow
Marinate briefly
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Leche de tigre is the milky, spicy juice left at the bottom of a plate of ceviche. Peruvians always drank it, and cevicherías began serving it on its own in glasses, with pieces of fish and seafood.
Its name refers to the energy it supposedly gives: Peruvians call it a cure for hangovers and an aphrodisiac.
⭐ Why It's Famous
Sharp, spicy and refreshing, it's ceviche concentrated into one glass.
💡 Fun Fact
A version with a dash of pisco is called 'leche de pantera' (panther's milk).
Lima and the Peruvian coast
-12.05°S, -77.04°W
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