Have you ever wondered how to make tasty Leche de Tigre Recipe with Ceviche at home? This dish is a big part of Peruvian food culture. It is made with fresh fish, lime juice, onions, and chili that all mix together into a delicious and zesty flavor. The special juice, called “Leche de Tigre” (Tiger’s Milk), is what makes it so unique. It is tangy, a little spicy, and packed with flavor.
This recipe is loved because it is healthy and full of fresh ingredients. This recipe is very quick to make. You do not even need to cook it on the stove. Just a few simple steps, a blender, and you have a perfect seafood treat. It is great for hot days or as a refreshing appetizer.
What is Leche de Tigre?
Leche de Tigre means “Tiger’s Milk” in Spanish. It is a special Peruvian sauce or juice made from lime juice, fish pieces, onion, garlic, chili, and other fresh ingredients. People use it to marinate raw fish for ceviche. It tastes sour, salty, and a little spicy, and some people even drink it as a shot because it is so flavorful and refreshing.
Key Details
Total Servings
4 Person
Cuisine
American
Calories
175 (approx.)
Course
Appetizer & Side Dish
Preparation Time
20 mins
Cooking Time
None
Total Time
20 mins
What Makes Leche de Tigre Recipe Special?
The Leche de Tigre recipe is special because it is made with fresh, simple ingredients that give a strong and tasty flavor. It mixes lime juice, chili, garlic, and fish to make a sour, spicy, and refreshing sauce. It is not just a marinade for ceviche, it is also enjoyed as a drink in Peru. It is easy to make, full of flavor, and gives your seafood a fresh and zesty taste.
Leche de Tigre Ingredients
For the Ceviche:
1 kg white fish fillet
½ red onion, thinly sliced
Salt and pepper – to taste
Chopped chili – to taste
For the Leche de Tigre (Tiger’s Milk):
30 g red or brown onion
40 g fish trimmings
2 garlic cloves
15 g ginger
30 g celery
4 coriander stalks (only stalks)
500 ml fresh lime juice
Salt and pepper – to taste
Sugar – to taste
Required Kitchen Tools
Cutter
Cutting board
Blender
Mixing bowl
Strainer
Serving bowl
Preparation Steps for Leche de Tigre Recipe
Make the Leche de
Tigre Blend ingredients: In a blender, add the fish trimmings, onion, garlic, ginger, celery, coriander stalks, chili, salt, sugar, and lime juice.
Blend until smooth: Blend everything well until it becomes a smooth liquid.
Strain: Pour the mixture through a fine strainer to remove any bits. This is your leche de tigre (tiger’s milk).
Prepare the Ceviche
Cut the fish: Chop the fish fillet into small bite-size cubes.
Season it: Add salt, pepper, and chopped chili to taste.
Add the onion: Mix in the sliced red onion.
Mix and Serve
Pour leche de tigre over the fish mixture. Make sure the fish is well-covered with the liquid.
Let it sit for 10 to 15 minutes. The fish will start to “cook” in the lime juice.
Serve cold. Enjoy your fresh ceviche with the flavorful leche de tigre.
Cooking Tips
Use Fresh Fish: Always use fresh fish for ceviche. It gives better taste and keeps you safe from bad bacteria.
Cut Fish Evenly: Cut the fish into small, even pieces so it “cooks” evenly in the lime juice.
Do not Over-Squeeze Limes: Only squeeze the lime until juice comes out easily. If you squeeze too hard, the juice becomes bitter.
Chill Before Serving: Let the ceviche rest in the fridge for a short time. Cold ceviche tastes fresher and better.
Use Cold Ingredients: Keep all ingredients cold before mixing. It helps keep the fish firm and fresh.
Adjust Spice Carefully: Add chili little by little and taste. You can always add more, but you cannot remove it once added.
Strain Leche de Tigre: Straining makes it smooth and gives it a cleaner taste.
Add Onion Last: Mix in sliced red onion just before serving to keep it crunchy and fresh.
Use a Sharp Cutter: A sharp knife makes cleaner cuts and avoids breaking the fish meat.
Storage Guideline
Storing food properly is very important to keep it fresh, safe, and tasty. Homemade Leche de Tigre with Ceviche contains raw fish and fresh lime juice, so it must be handled carefully. If not stored well, it can spoil quickly and become unsafe to eat. Proper storage helps you enjoy leftovers safely and reduces food waste. Here are some easy guidelines are given below:
Use Clean Container: Always store leftovers in a clean, airtight container to keep out air and bacteria.
Keep in Fridge: Store it in the refrigerator at or below 4°C (40°F). Do not leave it at room temperature for long.
Eat Within 24 Hours: Since it contains raw fish, it is best to eat it within 24 hours for freshness and safety.
Do not Freeze Ceviche: Freezing changes the texture of the fish and can ruin the taste. Avoid freezing if possible.
Store Leche de Tigre Separately: If possible, keep the leche de tigre (marinade) and the fish in separate containers. Mix them only before serving for better texture.
Check Before Eating: If it smells sour, looks dull, or has a slimy feel, do not eat it.
Ingredients Substitutions
Sometimes you may not have every ingredient at home. Or you may want to adjust the recipe to suit your taste or diet. Substituting ingredients helps you still enjoy the dish without changing it too much. The key is to choose options that keep the flavor close to the original recipe. Here are some simple substitutions are given below:
You can change Red Onion with brown onion.
You can change Lime juice with lemon juice.
You can change Coriander Stalks with fresh coriander leaves.
Serving Recommendations
Serving recommendations are important because they help make your meal complete and more enjoyable. Leche de Tigre with Ceviche goes well with certain side dishes and drinks that balance its bold, tangy flavor. When served the right way, it can be a light starter, a refreshing snack, or even a main dish. Here are some beast and tasty recommendations are given below:
Garnishing is not just for looks. But it can also help add extra flavor and freshness to your dish. The right garnish can make your tasty Leche de Tigre with Ceviche look more appetizing and taste even better. It adds a nice touch that makes the dish feel special and restaurant-style. Here are some tasty tips are given below:
Fresh Herbs: Add a few fresh coriander (cilantro) leaves on top for a burst of freshness and color.
Sliced Chili: Use thin slices of red or green chili to add a pop of color and a spicy kick.
Onion Ribbons: Place a few extra thin red onion slices on top for crunch and bright flavor.
Sweet Corn or Choclo: Add a few spoons of boiled corn kernels or Peruvian-style corn for sweetness and texture.
Crispy Add-On: Serve with crispy plantain chips or corn nuts (cancha) on the side for a crunchy bite.
Lime Wedge: A small lime wedge on the side lets people adjust the sourness to their taste.
FAQs
Yes, but make sure it is fully thawed and very fresh. Fresh fish is always better for taste and safety.
Let it sit for about 10 to 15 minutes. The fish will “cook” in the acidity and turn firm and white.
It tastes sour, spicy, and salty with fresh flavors from lime, chili, garlic, and herbs.
Yes, you can make the liquid and store it in the fridge for up to 1 day, but mix it with fish only when ready to eat.
You can skip the chili or use a mild one. It will still taste great with lime and herbs.
Conclusion
This recipe shows how simple ingredients can make something special and full of flavor. Leche de Tigre brings out the best in fresh fish, giving it a tangy and spicy taste. It is quick, healthy, and does not even need a stove. Whether you serve it as a starter or a light meal, it is always a hit. Just follow the steps, and you will have a fresh and delicious dish ready in no time.
Peruvian Leche de Tigre Recipe: Step-by-Step Guide (2025)
This recipe shows how simple ingredients can make something special and full of flavor. Leche de Tigre brings out the best in fresh fish, giving it a tangy and spicy taste. It is quick, healthy, and does not even need a stove. Whether you serve it as a starter or a light meal, it is always a hit. Just follow the steps, and you will have a fresh and delicious dish ready in no time.
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