Leche de Tigre

Leche de tigre — 'tiger's milk' — is the intensely flavoured citrus and fish marinade left over from making ceviche that Peruvians have long drunk as a restorative shot. Over decades it evolved into its own dish: a chilled glass of bracing acid, heat, and oceanic depth that Limeño cevicherías now serve as a starter or hangover cure. Modern chefs have elevated it to an art form with fresh fish, celery, and ginger.

Serves: 4 (as a small starter or shot)

Ingredients

• 150g (5 oz) very fresh white fish (corvina or sole), cut into small pieces
• 200ml (3/4 cup + 1 tbsp) fresh lime juice (approx. 8-10 limes)
• 2 tbsp (30ml) fish stock or clam juice, cold
• 1 stalk celery, roughly chopped
• 2cm (3/4-inch) piece fresh ginger, peeled
• 2 garlic cloves
• 1-2 ají amarillo (yellow chilli), fresh or paste — 1 tsp paste
• 1/2 small red onion, roughly chopped
• 1 tsp (5g) salt
• 1/2 tsp (2g) sugar
• Small handful of fresh coriander stems (reserve leaves for garnish)
• Ice cubes for blending

Garnish:

• 4 cooked prawns or a few cubes of fresh fish
• Fresh coriander leaves
• Thin rings of ají amarillo or red chilli
• Cancha (toasted Peruvian corn kernels)

Instructions

1. Combine lime juice, fish stock, celery, ginger, garlic, ají amarillo, onion, salt, sugar, and coriander stems in a blender. Add 4-5 ice cubes.
2. Add the raw fish pieces to the blender — they will emulsify slightly, giving the leche its characteristic silky body.
3. Blend on high for 30-45 seconds until smooth and frothy. Do not over-blend — the mixture should stay cold.
4. Strain through a medium sieve, pressing lightly to extract all liquid. Taste and adjust salt, lime, and heat.
5. Pour into chilled glasses or small bowls. Garnish with a prawn or fish piece, coriander leaves, chilli rings, and a small spoonful of cancha.
6. Serve immediately — leche de tigre must be consumed within minutes of preparation.

Cook's Notes: The fish in leche de tigre is 'cooked' only by the acid in the lime juice, so freshness is non-negotiable. Ají amarillo paste (available frozen or jarred) is the soul of authentic flavour — do not substitute green jalapeño.