Lunch

Ultimate Leche de Tigre Recipe You Will Love

Name: Ultimate Leche de Tigre Recipe You Will Love
Prep time: 15 min
Total time: 15 min
Ingredients: 120 g white fish scraps (from sea bass, halibut, snapper, or grouper-skinless, boneless, and ice-cold); 1 celery stick (chopped); **1 cm coin of fresh ginger (peeled); ¼ cup fresh cilantro stems (reserve leaves for garnish); 1 Tbsp aji amarillo paste (or 1 small fresh ají amarillo paste); ½ tsp kosher salt (plus more to taste); 4 –5 ice cubes

By Jordan Mike

Published on: April 23, 2025

Chilled shot glass of Leche de Tigre garnished with cilantro and chili, surrounded by fresh ceviche ingredients on a wooden board.

Leche de tigre appetizer ,literally “tiger’s milk”—is the lively citrus marinade that gives Peruvian ceviche its trademark zing. Fresh flavorful lime juice mingles with white fish, aji amarillo, ginger, and cilantro stems to create a punchy liquid bursting with bright acidity and gentle heat. Traditionally sipped as a quick pick-me-up or poured over diced seafood, this mixture carries the tang of the sea, a subtle peppery bite, and an afterglow that makes taste buds stand at attention.

In Peru, bars often serve chilled shots of leche de tigre as an appetizer—a playful palate-teaser . At home, you can whip it up in minutes, strain it until silky, and use it to dress raw or lightly poached shellfish. The preparation is simple, the flavor is bold, and the result is an addictive, restorative elixir you’ll reach for on sweltering afternoons, weekend brunches, or whenever you crave the essence of the Pacific coast in a glass.

Essential Ingredients to Make the leche de tigre

Overhead view of fresh ingredients for Leche de Tigre Recipe arranged neatly on slate board.

Yield: About 1½ cups (enough to dress 1 lb / 450 g of seafood or fill six shooter glasses)

Fresh Items Needed for Authentic Leche de Tigre Recipe

8 limes, juiced (about ¾ cup fresh acidic lime juice)
120 g white fish scraps (from sea bass, halibut, snapper, or grouper)-skinless, boneless, and ice-cold
½ red onion, thinly sliced
1 celery stick, chopped
2 garlic cloves, smashed
**1 cm coin of fresh ginger, peeled
1 habanero or aji limo (seeded for mild, whole for spicy)
¼ cup fresh cilantro stems (reserve leaves for garnish)

Pantry Staples for the Perfect Leche de Tigre

1 Tbsp aji amarillo paste (or 1 small fresh ají amarillo paste)
½ cup cold fish stock (or clam juice)
½ tsp kosher salt, plus more to taste
¼ tsp freshly ground black pepper
4–5 ice cubes

Optional Flavor Tweaks

¼ tsp toasted cumin seeds for warmth
1 tsp grated orange zest for a floral lift
1 Tbsp cancha corn nuts for added crunch when serving

Step-by-Step Instructions for Crafting Peru’s Vibrant Tiger’s Milk

Four panels showing each step of crafting the Leche de Tigre Recipe from cubing fish to garnished shooter.

Step 1 Chill Everything

Pop your blender jar, fish trimmings, and vegetables into the refrigerator for 15 minutes. Ice-cold ingredients keep the savory citrus vibrant and the fish safe.

Step 2 Build the Base

Make the fish into 1 cm pieces; set a few ice cubes on top to hold the chill.
In the cold blender jar, combine:
- Cubed fish scraps
- Sliced onion
- Celery, garlic, ginger, chile, and cilantro stems
- Aji amarillo paste
- using lime juice juice and fish stock
- Kosher salt, pepper.

Step 3 Blend Until Smooth

Blend on high for 30–40 seconds—just long enough to purée the solids and emulsify citrus with fish protein. Stop once the mixture turns opaque, creamy, and lightly foamy on top.

Step 4 Taste and Adjust

Dip a spoon in. Need more brightness? Squeeze another half lime.
Too fiery? Add one more ice and a splash of stock to dilute heat.
Lacking depth? A pinch more salt wakens hidden flavors.

Step 5 Strain

Pour the mixture through a fine-mesh sieve or nut-milk bag into a chilled bowl. Press gently with a spoon; avoid forcing solids through—clarity equals elegance.

Step 6 Refrigerate (Optional)

If you prefer extra-cold leche de tigre, cover and refrigerate for up to 1 hour. Longer rest = rounder flavor, but always serve immediately after that hour for peak freshness.

Step 7 Ready to Use

Your leche de tigre is now silky, aromatic, and ready to pour, sip, or store. For ceviche, marinate diced seafood and let it sit for 2–3 minutes; for shooters, garnish and enjoy straight away.

Leche de Tigre Recipe: Pro Tips & Flavor Variations

Spice control
- Mild: Swap habanero for a trimmed jalapeño or a pinch of aji amarillo alone.
- Bold: Blend seeds and ribs, or float slivered chile on top.
Boost body
- For extra creaminess, add 1 Tbsp avocado while blending.
- For a briny edge, replace fish stock with 2 Tbsp oyster liquor.
Sweet potato pairing
- Classic cevicherías serve chilled slices of steamed sweet potato beside leche de tigre; the earthy sweetness balances citrus heat.
Corn crunch
- Sprinkle cancha corn nuts or roasted plantain chips over shooters for textural pop.
Shellfish twist
- Fold in quick-poached shrimp or sliced scallop for a deluxe seafood cocktail. Marinate 2 minutes, then plate.
Salmon tiradito
- Swap white fish scraps for salmon trimmings and drizzle over thin salmon sashimi for a Japanese-Peruvian mash-up.
Vegan “tiger’s milk”
- Replace fish with 100 g diced young coconut meat, switch stock for chilled vegetable broth, add a tsp white miso for umami.
Freshness test
- Leche de tigre should smell like ocean breeze and citrus. Any fishy odor means your seafood isn’t the freshest—discard and start over.
Ice dice hack
- Ice chills the blend, tempers acidity, and prevents the garlic flavor from turning harsh. Don’t skip.
Hangover relief

Sip 3 oz first thing after a night out. The blend of salt, lime, and capsaicin rehydrates, jump-starts metabolism, and settles the stomach.

Conclusion: Why This Leche de Tigre Recipe Deserves a Spot in Your Kitchen

Leche de tigre is the beating heart of Peruvian ceviche, but its uses go far beyond a simple marinade. With a blender, six limes, and a handful of pantry staples, you create a vibrant elixir packed with citrus vigor, gentle chile fire, and subtle ocean savor. Whether you sip it solo, cloak diced seafood, or fashion creative twists like avocado-spiked shots, this classic brightens dishes and moods alike. Keep the recipe handy, buy the freshest fish you can find like tuna, or raw fish and let every batch remind you how lively clean flavors can be when guided by simple technique and good produce.

FAQs

How long does leche de tigre last in the refrigerator?

It stays fresh up to 24 hours in a sealed jar kept below 4 °C / 40 °F. After that, citrus turns bitter and fish proteins break down—make a new batch.

Can I freeze leche de tigre?

Freezing dulls acidity and alters texture. If needed, freeze in ice-cube trays for cooking fish later (like a quick poaching liquid), but avoid thawing for raw dishes.

Which fish is safest for raw ceviche?

Look for sushi-grade sea bass, snapper, or halibut. Buy from reputable vendors, keep cold, and use within 24 hours of purchase.

What’s a substitute for aji amarillo paste?

Blend 1 small yellow bell pepper with ½ serrano chile and a drop of white vinegar; it’s close in color and mild heat.

Is leche de tigre spicy?

Heat level depends on your chile choice. Habanero brings noticeable fire; jalapeño yields gentle warmth. Always taste and adjust before serving.

Why add fish scraps instead of prime fillets?

Scraps provide flavor without using pricey cuts. They emulsify into the liquid, giving leche de tigre its milky body—hence the name “tiger’s milk.”

Is it safe to drink?

Yes—if you use very fresh seafood and keep everything cold. Acid and salt reduce bacterial risk, but refrigeration is still essential.

Can I make it without a blender?

You can chop ingredients extra-fine and muddle them in a bowl, but texture will be chunkier. A blender delivers the smoothest, most cohesive flavor.

Is leche de tigre only for seafood?

Try it on grilled vegetables, chilled melon cubes, or as a tangy michelada base. Its sharp, aromatic profile lifts many dishes beyond ceviche.