Leche de Tigre

Name: Leche de Tigre
Prep time: PT20 minutes
Cook time: PT0 minutes
Total time: PT20 minutes
Yield: 4
Cuisine: Peru
Ingredients: 200 ml Freshly squeezed lime juice (About 8-10 limes. Ensure it's freshly squeezed for the best flavor.); 100 g Fresh white fish trimmings (Use firm white fish like sole, corvina, or sea bass. Ensure they are very fresh and clean.); 1/4 medium Red onion (Thinly sliced or roughly chopped.); 1 small Ají limo or habanero pepper (Remove seeds and membranes for less heat, or leave some in for more spice. Finely minced.); 2 tbsp Fresh cilantro (Chopped, including tender stems.); to taste undefined Salt (Start with 1/2 teaspoon and adjust.); a few Ice cubes (Optional, for chilling.)

Peruvian Tiger's Milk

Leche de Tigre, or 'Tiger's Milk,' is the vibrant, citrusy marinade used to cure fish in Peruvian ceviche, famously served as a potent shot. It's renowned for its invigorating flavor and is often considered a delicious hangover remedy.

準備時間20 minutes

調理時間0 minutes

合計時間20 minutes

分量4

難易度Easy

2件の編集· Feb 8

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🧂 材料

200 ml Freshly squeezed lime juice(About 8-10 limes. Ensure it's freshly squeezed for the best flavor.)
100 g Fresh white fish trimmings(Use firm white fish like sole, corvina, or sea bass. Ensure they are very fresh and clean.)
1/4 medium Red onion(Thinly sliced or roughly chopped.)
1 small Ají limo or habanero pepper(Remove seeds and membranes for less heat, or leave some in for more spice. Finely minced.)
2 tbsp Fresh cilantro(Chopped, including tender stems.)
to taste Salt(Start with 1/2 teaspoon and adjust.)
a few Ice cubes(Optional, for chilling.)

👨‍🍳 作り方

1
Prepare the aromatics: Thinly slice the red onion. Finely mince the ají limo (or habanero), removing seeds and veins if you prefer less heat. Chop the cilantro, including the tender stems.
⏱️ 5 minutes
2
Combine ingredients in a blender: Add the freshly squeezed lime juice, fish trimmings, sliced red onion, minced ají limo, and chopped cilantro to a blender. If using, add a few ice cubes to help keep the mixture cold.
⏱️ 2 minutes
3
Blend until smooth: Secure the lid and blend on high speed for about 1-2 minutes, or until the mixture is well combined and has a slightly milky, opaque appearance. The fish trimmings should be broken down.
⏱️ 2 minutes
4
Strain the mixture: Pour the blended liquid through a fine-mesh sieve set over a clean bowl. Use the back of a spoon to press down on the solids, extracting as much liquid as possible. Discard the solids.
⏱️ 5 minutes
5
Season to taste: Stir in salt, starting with about 1/2 teaspoon. Taste and adjust seasoning as needed. The leche de tigre should be bright, tangy, slightly spicy, and well-salted.
⏱️ 1 minute
6
Chill and serve: For the best flavor and invigorating effect, chill the Leche de Tigre in the refrigerator for at least 5 minutes (or longer if time permits). Serve immediately in small shot glasses.
⏱️ 5 minutes

調理履歴を記録する

💡 プロのコツ

✓The name 'Tiger's Milk' is said to refer to its potent, invigorating, and restorative qualities.
✓It is famously enjoyed as a remedy for hangovers due to its refreshing and zesty profile.
✓For a more substantial serving, you can add small pieces of cooked seafood (like shrimp or calamari) or finely diced fish to the strained Leche de Tigre just before serving.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Shrimp Leche de Tigre: Use shrimp trimmings or small cooked shrimp.
Spicy Kick: Leave some seeds in the ají limo or add a pinch of chili powder.
Creamy Version: Add a small piece of avocado or a splash of coconut milk for a richer texture.