Leche de Tigre Recipe – The Secret to Authentic Peruvian Ceviche
This authentic Leche de Tigre recipe brings bold Peruvian flavors to life. Fresh white fish is marinated in a zesty citrus-based sauce infused with aji amarillo, red onion, garlic, and cilantro. Perfect as a vibrant appetizer or a ceviche base, this dish delivers a refreshing, spicy kick in every bite.
Ingredients
- 1 cup Fresh lime juice Use Peruvian limes for authentic flavor.
- ½ cup Fish or seafood stock Homemade stock gives the best depth.
- ½ cup Fresh white fish (cubed) Corvina, sea bass, or snapper work well.
- ¼ cup Red onion (sliced) Soak in ice water for a milder taste.
- 1 tbsp Aji Amarillo paste Adjust for preferred spice level.
- 1 clove Garlic (minced) Freshly minced for maximum aroma.
- 1 tsp Ginger (grated) Adds warmth and subtle spice.
- ¼ cup Cilantro (chopped) Use fresh leaves for brightness.
- 1 stalk Celery (chopped) Optional but enhances depth.
- To taste Salt & pepper Adjust according to preference.
Instructions
Step 1: Prepare YourSeafood
- The first step in any Peruvian ceviche recipe leche de tigre is preparing your seafood. Choose fresh, firm white fish like snapper or sea bass for the perfect balance. If you're making a scallop ceviche Peruvian style, be sure to slice the scallops thinly for an elegant presentation.1. Cut the fish into small, bite-sized pieces. This allows the marinade to work its magic and “cook” the fish.2. Place the seafood in a mixing bowl. Set aside while you prepare the marinade.
Step 2: Make the Marinade
- Now, let’s bring the flavor-packed Leche de Tigre to life! Follow these steps to combine the ingredients.1. Juice the limes. Use fresh limes, and squeeze until you have about ½ cup of juice—this is the star of your Leche de Tigre recipe.2. Blend the fish stock and garlic. Add about ½ cup of fish stock to a blender along with a small clove of garlic. Blend until smooth to create a flavorful base for your marinade.3. Add the aji amarillo, onion, and cilantro. Toss in a couple of slices of red onion, a handful of cilantro, and one or two aji amarillo peppers. You can add a bit of chili or pepper if you like a little extra kick.4. Season with salt and pepper. Add salt and freshly ground black pepper to taste. The seasoning will help balance the tangy lime and the heat of the aji amarillo.
Step 3: Blend and Strain
- For the smoothest Leche de Tigre ceviche recipe, blending is key.1. Blend the ingredients together. Combine all your marinade ingredients in the blender and blend until smooth.2. Strain the mixture. For an ultra-smooth marinade, pour the blended mixture through a fine mesh strainer into a clean bowl to remove any solid bits of garlic or chili. This ensures a silky-smooth texture for your Leche de Tigre.
Step 4: Combine Seafoodand Marinade
- Once your Leche de Tigre is ready, it’s time to marry the flavors with your fresh seafood.1. Pour the marinade over the seafood. Pour your Leche de Tigre over the pieces of fish and toss gently to coat.2. Let it rest for a few minutes. Allow the seafood to “cook” in the marinade for 2-3 minutes—this is what gives Leche de Tigre ceviche recipe its signature tang and flavor.
Step 5: Serve and Enjoy
- Your Leche de Tigre ceviche recipe is now ready to be enjoyed!1. Garnish with fresh cilantro and red onion. For a finishing touch, sprinkle some chopped cilantro and thinly sliced red onion on top.2. Serve with Peruvian corn for ceviche. If you’re making a more traditional dish, pair the ceviche with Peruvian corn ceviche and serve alongside crispy tortilla chips or crunchy tostadas for an extra burst of texture.
