Gastronomixs

Tiger’s milk (Leche de Tigre)

Leche de Tigre is more than just a marinade. The high level of acidity of the liquid also lightly cooks the product as it is marinating. There are many different types of Leche de Tigre, but it is always made on the basis of lime juice. 

Tiger’s milk (Leche de Tigre)

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Ingredients

16

 

limes, juice

4

tsp

chilli paste

8

sprigs

coriander

2

cloves

garlic

20

g

ginger

2.5

g

salt

Preparation method

  • To make the marinade, first finely chop the ginger and garlic. Coarsely chop the coriander.
  • Add the lime juice and coarsely chopped coriander and allow the marinade to infuse for one hour.
  • Pass the marinade through a sieve and add the chilli paste and salt and infuse in the refrigerator for four hours.
  • Store the Leche de Tigre in the refrigerator until use.
  • Cover the fish with the marinade and refrigerate for at least three hours. 

Serving suggestions

  • As a marinade for a Peruvian ceviche.
  • As an à la minute marinade for a ceviche-style steak tartare.
  • Variation tip: replace half of the lime juice with the juice of a different citrus fruit.
  • Variation tip: add kimchi base instead of chilli paste. 

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