Leche de Tigre

Name: Leche de Tigre
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 200g white fish trimmings; 6 limes, juiced; 1 small red onion, roughly chopped; 2 tbsp ají limo or ají amarillo paste; 1 stalk celery; 1 clove garlic; 1 thumb fresh ginger; 2 tbsp fish stock; Salt to taste; Ice cubes; Cancha (toasted corn) for serving

Leche de Tigre (LEH-cheh deh tee-GREH)

Tiger's Milk

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 81 kcal

The electrifying citrus-chili marinade from ceviche, served as a bracing shot or small bowl with fish chunks, onion, and cancha.

Nutrition & Info

Protein 8.0g

Carbs 10.0g

Fat 1.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

blender fine strainer shot glasses or small bowls

Presentation Guide

Vessel: shot glass or small bowl

Garnishes: ají limo slice, cilantro leaf

Accompaniments: cancha, chifles

Ingredients

200g white fish trimmings
6 limes, juiced
1 small red onion, roughly chopped
2 tbsp ají limo or ají amarillo paste
1 stalk celery
1 clove garlic
1 thumb fresh ginger
2 tbsp fish stock
Salt to taste
Ice cubes
Cancha (toasted corn) for serving

Instructions

1
Blend fish trimmings, lime juice, onion, ají, celery, garlic, ginger, fish stock, and salt until smooth.
2
Strain through a fine sieve, pressing to extract all liquid.
3
Taste and adjust salt and ají heat.
4
Chill with ice cubes until very cold.
5
Serve in shot glasses or small bowls with a few cubes of fresh fish and cancha.

💡

Did You Know?

Peruvians swear by leche de tigre as the ultimate hangover cure — it is nicknamed "levantamuertos" (raise the dead).

Chef's Notes

Equipment Tips

blender
fine strainer
shot glasses or small bowls

Garnishing

ají limo slice, cilantro leaf

Accompaniments

cancha, chifles

The Story Behind Leche de Tigre

Leche de tigre was originally just the byproduct liquid left after making ceviche. Enterprising Lima cevicherías began serving it as a standalone drink in the late 20th century. Now it is a menu staple, elevated by chefs like Gastón Acurio into a refined aperitif.

🕐 Traditionally enjoyed aperitif or hangover cure 📜 Origins: 20th century Lima

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