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

Ultimate Leche de Tigre Recipe You Will Love

Jordan Mike
Leche de Tigre Recipe: Blend lime, fish, ginger & aji amarillo into a zesty Peruvian marinade perfect for sipping or transforming fresh ceviche.
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine peruvian
Servings 6 (about ¼ cup each)
Calories 31 kcal

Ingredients
  

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

Instructions
 

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.

Notes

Nutrition Information (per serving, approx.)

Calories Fat Saturated Fat Carbs Fiber Sugar Protein Sodium
31 kcal 0.6 g 0.1 g 4 g 1 g 1 g 5 g 380 mg

Category Tags

  • Course: Appetizer / Marinade
  • Cuisine: Peruvian
  • Diet: Gluten-Free, Dairy-Free, Pescatarian
  • Method: No-Cook, Blender
  • Keyword: Leche de Tigre Recipe, Peruvian marinade, ceviche dressing
  • Skill Level: Easy
Keyword ceviche dressing, Leche de Tigre Recipe, Peruvian marinade