Leche de Tigre Recipe

Introduction

Leche de Tigre is a vibrant Peruvian citrus marinade that “cooks” fresh fish in just minutes. Bright, tangy, and packed with fresh ingredients, it’s a refreshing appetizer perfect for warm days or whenever you crave a zesty bite.

Ingredients

• 1 pound (450 g) fresh white fish fillets (such as sea bass, sole, or mahi-mahi), diced into 1/2-inch cubes
• 1 cup fresh lime juice (from about 6-8 limes)
• 1/2 cup fresh lemon juice (from about 2-3 lemons)
• 1/4 cup fish stock
• 1 small red onion, thinly sliced
• 1 clove garlic, minced
• 1-inch piece fresh ginger, peeled and minced
• 1 small celery stalk, finely chopped
• 1 small habanero or ají amarillo pepper, seeded and finely chopped
• 1/4 cup fresh cilantro stems, chopped
• Salt, to taste
• Freshly ground black pepper, to taste
• Ice cubes (optional, to chill the mixture)

Instructions

1. Step 1: In a blender, combine the lime juice, lemon juice, fish stock, garlic, ginger, celery, chopped habanero (or ají amarillo), and cilantro stems. Blend until smooth.
2. Step 2: Season the blended mixture with salt and freshly ground black pepper to taste. If desired, add a few ice cubes to chill the mixture and blend briefly again.
3. Step 3: Place the diced fish in a glass or ceramic bowl. Pour the leche de tigre marinade over the fish, ensuring all pieces are submerged.
4. Step 4: Add the thinly sliced red onion to the bowl and gently stir to combine.
5. Step 5: Cover the bowl and refrigerate for 15-20 minutes, allowing the fish to “cook” in the acidic marinade.
6. Step 6: Remove from the refrigerator and gently stir. Taste and adjust seasoning with additional salt or pepper if necessary.
7. Step 7: Serve immediately in small bowls or glasses, making sure each serving has a good balance of fish, onions, and marinade.

Tips & Variations

• For a milder version, substitute the habanero with a less spicy pepper or reduce the amount used.
• Use fresh fish sourced the same day for the best texture and flavor.
• Add thin slices of cucumber or avocado on the side for extra freshness.
• If fish stock is unavailable, a light seafood broth or clam juice can be a good substitute.

Storage

Leche de Tigre is best enjoyed fresh. Store any leftovers covered in the refrigerator and consume within 24 hours. The fish will continue to “cook” in the marinade so texture and flavor may change. Reheating is not recommended, as this dish is served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for leche de tigre?

Fresh fish is ideal for optimal texture and safety. If using frozen fish, make sure it is fully thawed and very fresh before preparing.

How does the fish “cook” without heat?

The acidity in the lime and lemon juice denatures the proteins in the fish, which changes its texture and appearance similarly to cooking, although it remains raw.

Leche de Tigre Recipe

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★★★★★

4.4 from 142 reviews

Leche de Tigre is a vibrant and tangy Peruvian citrus marinade commonly used to ‘cook’ fresh fish in a refreshing, flavorful ceviche-style dish. This recipe blends fresh lime and lemon juices with fish stock, ginger, garlic, habanero pepper, and cilantro, creating a zesty and aromatic base that perfectly cures the bite-sized fish pieces. Served chilled with red onions, it’s a delightful appetizer that showcases the essence of Peruvian coastal cuisine.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: Peruvian

Ingredients

Scale 1x2x3x

Fish and Marinade

• 1 pound (450 g) fresh white fish fillets (sea bass, sole, or mahi-mahi), diced into 1/2-inch cubes
• 1 cup fresh lime juice (from about 6–8 limes)
• 1/2 cup fresh lemon juice (from about 2–3 lemons)
• 1/4 cup fish stock
• 1 clove garlic, minced
• 1-inch piece fresh ginger, peeled and minced
• 1 small celery stalk, finely chopped
• 1 small habanero or ají amarillo pepper, seeded and finely chopped
• 1/4 cup fresh cilantro stems, chopped

Additional Ingredients

• 1 small red onion, thinly sliced
• Salt, to taste
• Freshly ground black pepper, to taste
• Ice cubes (optional, to chill the mixture)

Instructions

1. Prepare the Leche de Tigre: In a blender, combine the lime juice, lemon juice, fish stock, garlic, ginger, celery, chopped habanero (or ají amarillo), and cilantro stems. Blend until smooth to create the marinade base. Season with salt and freshly ground black pepper to taste. For a colder mixture, add a few ice cubes and blend briefly again.
2. Marinate the Fish: Place the diced fish in a glass or ceramic bowl. Pour the prepared Leche de Tigre over the fish, making sure all pieces are submerged in the marinade. Add the thinly sliced red onion and gently stir to combine all ingredients evenly.
3. Marinating Time: Cover the bowl with plastic wrap or a lid and refrigerate for 15-20 minutes. The acidic citrus juice will ‘cook’ the fish during this time, firming up the flesh and infusing it with flavor.
4. Serve: Remove the marinated fish from the refrigerator, give it a gentle stir, and taste to adjust seasoning with additional salt or pepper if needed. Serve immediately in small bowls or glasses, ensuring each serving has a balanced mix of fish, marinade, and red onion slices.

Notes

• Use very fresh fish for safety since the fish is only cured in acid, not cooked with heat.
• The habanero pepper adds heat; adjust the amount or substitute with a milder pepper if preferred.
• Do not marinate for too long to avoid over-curing the fish which can become tough.
• Adding ice cubes during blending keeps the Leche de Tigre chilled and refreshing.
• This dish is ideal served as an appetizer or a light starter aperitivo.

Keywords: Leche de Tigre, Peruvian ceviche, fish marinade, citrus marinated fish, seafood appetizer, fresh fish ceviche