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Brief Overview
Leche de Tigre may sound mythical, but in Peru, it is a bold and beloved part of the ceviche experience. Translating to “tiger’s milk,” this citrusy broth captures the essence of ceviche in liquid form. Zesty, spicy, and packed with depth, it is often enjoyed as both a drink and a marinade.
It is the part of the dish people often fight over at the bottom of the bowl. Some drink it straight, others serve it in a glass, and many believe it holds curative powers. Whether sipped for pleasure or used to wake up tired flavours, Leche de Tigre is a shot of pure Peruvian intensity.
More than a leftover sauce, it has become a dish in its own right. Restaurants now serve it as an appetiser, sometimes with small bites of fish or corn, while vendors along the coast pour it into plastic cups, ready to revive any midday slump.
What Is Leche de Tigre?
Leche de Tigre is the liquid that results from marinating raw fish in citrus juice, but it has evolved beyond that. It is now carefully prepared as a stand-alone component, with ingredients blended to amplify the punchy, refreshing qualities of ceviche.
The base is lime juice, mixed with salt, garlic, chilli, and the natural juices of fish. Onions and coriander add aroma, while some recipes include a splash of stock or even a touch of celery to balance the acidity with savoury depth.
It can be served in a small glass, almost like a shot, or poured over chilled seafood as a starter. However it is presented, the goal is the same: sharp, spicy, and invigorating, with just enough richness to round out the bite.
Ingredients and Taste
The main ingredient is fresh lime juice, which brings a bright acidity that defines the broth. This is combined with garlic, red onion, fresh chilli, and salt. The juice from white fish adds body, while coriander provides a green, herbal lift.
Some versions are light and tart, while others are thicker, almost creamy, depending on whether blended fish or a bit of stock is used. Chilli peppers like aji limo or rocoto give heat, but not in a way that overpowers. Instead, the spice wakes up the palate.
The taste is intense and layered. First comes the citrus, clean and sour. Then the chilli follows, along with savoury notes from the fish and seasoning. It is meant to be bracing, even brash, but also deeply satisfying in its balance.
A Taste of History
Leche de Tigre has long been part of the Peruvian ceviche tradition. Originally, it was simply the by-product of marinating fish, something left in the bowl. Over time, diners realised this liquid carried the most concentrated flavour.
Its name, “tiger’s milk,” likely emerged from its reputation as a hangover cure and energy booster. Coastal fishermen and market workers would drink it straight, believing it had restorative properties and even aphrodisiac qualities.
As ceviche became more refined in Peru’s food culture, so did Leche de Tigre. Chefs began preparing it deliberately, adjusting seasoning and texture, and serving it as a dish in its own right. Today, it is celebrated for its boldness and tradition.
In modern Peru, Leche de Tigre is more than a broth. It is a reflection of how a cuisine can elevate even the simplest elements. It holds the soul of ceviche in liquid form, brimming with flavour, memory, and a flash of Peruvian heat.
How to make Leche de Tigre
Leche de Tigre, or “tiger’s milk”, is the citrusy, spicy marinade that brings ceviche to life in Peru. Bursting with fresh lime juice, fish, chillies, and coriander, this bold broth is often sipped on its own or served as a shot. It’s refreshing, invigorating, and layered with flavour. See the recipe card at the bottom for printable directions
Ingredients
For the Leche de Tigre
- 300g white fish (sea bass or flounder), diced
- 200ml fresh lime juice (from about 8–10 limes)
- 1 garlic clove
- 3 cm piece fresh ginger, peeled and sliced
- 1 small red onion, sliced
- 1 ají limo or red chilli, sliced (adjust to taste)
- 1 small stalk celery, sliced
- 1 tsp salt
- ½ tsp white pepper
- 3 ice cubes
- Small handful of fresh coriander leaves and stems
For serving
- Toasted corn (cancha serrana)
- Sweet potato slices
- Thinly sliced red onion
- Extra coriander for garnish
Cooking Instructions
Step 1: Prepare the fish
To begin, dice the white fish into small cubes. Keep it very cold to maintain freshness. Set aside 100g for blending into the broth and reserve the rest for garnishing if desired. Move on to prepping your aromatics.
Step 2: Slice and portion the aromatics
Thinly slice the red onion, celery, and chilli. Roughly chop coriander, including tender stems. Slice the ginger and peel the garlic clove. These ingredients will infuse the broth with fresh, layered flavour. Proceed to blending.
Step 3: Combine base ingredients
In a blender, add 100g fish, sliced aromatics, coriander, salt, pepper, and lime juice. Add three ice cubes to keep the temperature cold and help emulsify the liquid. Transition to blending.
Step 4: Blend until smooth
Blend on high speed until the mixture is smooth and lightly frothy. The fish and ice should break down completely, creating a slightly creamy, citrus forward broth. Continue to straining.
Step 5: Strain the mixture
Pass the blended mixture through a fine mesh sieve into a bowl. Press with a spoon to extract all the liquid. Discard solids. Chill the strained broth briefly before serving. Move on to preparing toppings.
Step 6: Prepare garnishes
Slice extra red onion very finely and soak in cold water for 10 minutes to reduce sharpness. Toast corn kernels or use pre-prepared cancha. Boil and slice sweet potato for a soft, sweet contrast.
Step 7: Plate or pour
If serving as a shot, pour the chilled Leche de Tigre into small glasses. For a light starter, ladle it into small bowls. Top with sliced red onion, extra coriander, and toasted corn. Transition to final garnishing.
Final step: Serve immediately
Leche de Tigre is best enjoyed fresh and cold. Serve with a spoon or offer it as a shooter for an energising palate cleanser. Garnish with sliced chilli or a sprig of coriander for extra brightness.
Variations and substitutions
- Swap ají limo for habanero or Thai red chilli for heat if not available.
- Use snapper or tilapia in place of sea bass if preferred.
- Add a splash of fish stock for a more savoury version.
Cooking Tips for Perfect Leche de Tigre
- Always use freshly squeezed lime juice for the cleanest acidity.
- Add ice while blending to help emulsify and preserve the broth’s freshness.
- Keep all ingredients chilled to maintain flavour and texture.
- Straining is key to achieve the smooth, silky broth typical of traditional preparation.
Peruvian Leche de Tigre (Ceviche Broth)
Ingredients
For the Leche de Tigre
- 300 g white fish sea bass or flounder, diced
- 200 ml fresh lime juice from about 8–10 limes
- 1 garlic clove
- 3 cm piece fresh ginger peeled and sliced
- 1 small red onion sliced
- 1 ají limo or red chilli sliced (adjust to taste)
- 1 small stalk celery sliced
- 1 tsp salt
- ½ tsp white pepper
- 3 ice cubes
- Small handful of fresh coriander leaves and stems
For serving
- Toasted corn cancha serrana
- Sweet potato slices
- Thinly sliced red onion
- Extra coriander for garnish
Instructions
- To begin, dice the white fish into small cubes. Keep it very cold to maintain freshness. Set aside 100g for blending into the broth and reserve the rest for garnishing if desired. Move on to prepping your aromatics.
- Thinly slice the red onion, celery, and chilli. Roughly chop coriander, including tender stems. Slice the ginger and peel the garlic clove. These ingredients will infuse the broth with fresh, layered flavour. Proceed to blending.
- In a blender, add 100g fish, sliced aromatics, coriander, salt, pepper, and lime juice. Add three ice cubes to keep the temperature cold and help emulsify the liquid. Transition to blending.
- Blend on high speed until the mixture is smooth and lightly frothy. The fish and ice should break down completely, creating a slightly creamy, citrus forward broth. Continue to straining.
- Pass the blended mixture through a fine mesh sieve into a bowl. Press with a spoon to extract all the liquid. Discard solids. Chill the strained broth briefly before serving. Move on to preparing toppings.
- Slice extra red onion very finely and soak in cold water for 10 minutes to reduce sharpness. Toast corn kernels or use pre-prepared cancha. Boil and slice sweet potato for a soft, sweet contrast.
- If serving as a shot, pour the chilled Leche de Tigre into small glasses. For a light starter, ladle it into small bowls. Top with sliced red onion, extra coriander, and toasted corn. Transition to final garnishing.
- Leche de Tigre is best enjoyed fresh and cold. Serve with a spoon or offer it as a shooter for an energising palate cleanser. Garnish with sliced chilli or a sprig of coriander for extra brightness.
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