Leche de Tigre Recipe (Tiger’s Milk)
Use this classic leche de tigre recipe to make "tiger milk," the spicy, citrus-based marinade used to cure and flavor Peruvian ceviche.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Refrigerator
- Freezer
Ingredients
- 2 cups fresh lime juice
- 5 oz. firm white fish such as fluke, seabass, flounder, or sole
- 1 cup fish stock
- ½ large yellow onion, thinly sliced
- 3 large garlic cloves, thinly sliced
- 2 celery ribs, coarsely chopped
- 2 Tbsp. finely grated fresh peeled ginger
- 2 tsp. finely chopped cilantro stems
- 1 tsp. ají limo paste
- 2½ tsp. kosher salt
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