Leche De Tigre (Classic Peruvian Ceviche Marinade)
Bright, citrusy, a little spicy, and packed with fresh seafood flavor, this classic Peruvian leche de tigre is a bold, lime-forward ceviche marinade that can be used as a sauce, marinade, or even served as a shot.
Ingredients
- 8 oz white fish trimmings or small pieces very fresh, firm fish like sea bass, halibut, cod, mahi-mahi, or flounder; avoid oily fish like salmon
- 1 cup lime juice freshly squeezed, about 10–12 limes; avoid bottled juice
- 1/4 cup lemon juice freshly squeezed; can substitute more lime juice
- 1/2 small red onion thinly sliced; soak briefly in cold water if very sharp
- 2 cloves garlic roughly chopped; use fresh, not jarred
- 1 to 2 small fresh chiles seeded and chopped; traditionally aji limo or aji amarillo, or use serrano/jalapeño/aji amarillo paste to taste
- 1/4 cup fresh cilantro leaves and tender stems, lightly packed
- 1/2 cup fish or vegetable stock cold; homemade fish stock preferred; low-sodium vegetable broth works
- 1 to 2 tsp kosher salt plus more to taste
- 1/4 tsp black pepper freshly ground
- 2 to 3 ice cubes helps keep mixture cold and slightly frothy
- 2 to 3 Tbsp celery finely diced, optional, for subtle freshness and aroma
- 1 to 2 tsp aji amarillo paste optional, for color and traditional Peruvian chili flavor
- small fish cubes from ceviche fish optional, a few cubes blended in for a richer, silkier marinade
Instructions
- Pat the white fish trimmings dry with paper towels and cut into 1–2 inch chunks. Thinly slice the red onion, chop the garlic and chiles, and roughly chop the cilantro. If the onion is very strong, soak the slices in cold water for 5–10 minutes, then drain and pat dry.8 oz white fish trimmings or small pieces, 1/2 small red onion, 2 cloves garlic, 1 to 2 small fresh chiles, 1/4 cup fresh cilantro
- In a high-speed blender, add the fish pieces, sliced onion, garlic, chiles, cilantro, celery (if using), salt, pepper, and ice cubes. Pour in the cold stock, lime juice, and lemon juice, adding the liquids last to help the blender pull everything down smoothly.8 oz white fish trimmings or small pieces, 1 cup lime juice, 1/4 cup lemon juice, 1/2 small red onion, 2 cloves garlic, 1 to 2 small fresh chiles, 1/4 cup fresh cilantro, 1/2 cup fish or vegetable stock, 1 to 2 tsp kosher salt, 1/4 tsp black pepper, 2 to 3 ice cubes, 2 to 3 Tbsp celery
- Blend on medium-high for 30–45 seconds, just until the mixture looks creamy, pale, and milky, like a light citrusy broth. Avoid over-blending so the mixture does not heat up; if your blender runs hot, pulse in short bursts.
- Taste a small spoonful and adjust the seasoning. Add more salt if needed, more lime juice for extra acidity, or additional chopped chile or aji amarillo paste if you want more heat.1 cup lime juice, 1 to 2 small fresh chiles, 1 to 2 tsp kosher salt, 1 to 2 tsp aji amarillo paste
- Set a fine-mesh strainer over a bowl or large measuring cup. Pour the blended mixture through the strainer, pressing gently with a spoon or spatula to extract as much liquid as possible. Discard the remaining solids.
- Transfer the strained leche de tigre to a bowl or jar, cover, and refrigerate for at least 30 minutes so it chills thoroughly and the flavors settle.
- To make ceviche, pour the chilled leche de tigre over small cubes of very fresh fish or seafood in a glass or ceramic bowl and marinate for 10–20 minutes, depending on how “cooked” you like your ceviche. You can also spoon it as a sauce over grilled fish, shrimp, scallops, or roasted vegetables, or serve small chilled shots.
Notes
Yield: about 1½–2 cups, enough for 1–1.5 lb (450–700 g) of fish or seafood for ceviche. Storage: keep in an airtight container in the refrigerator for up to 24 hours; do not freeze if made with fish blended in. For a fish-free or vegan version, omit the fish and use extra vegetable stock plus a little white miso or kombu dashi for umami. Always use very fresh, sushi-grade or previously frozen-for-sushi fish, and never reuse leche de tigre that has already marinated raw fish.
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