Peruvian Leche de Tigre (Tiger’s Milk)
Ingredients
- 100 g hake (or sea bass, white fish)
- 100 ml fish stock or broth
- 150 ml lemon (or lime juice)
- 50 g red onion
- 1 sprig fresh coriander
- 10 g salt
- 3 g ground black pepper (fresh)
- 15 g celery (clean without membranes)
- 5 g limo (rocoto chili pepper, optional)
Instructions
- You will need fish or seafood (sea bass, hake, prawns), lemon or lime juice, fish stock (homemade fumet is best), celery, red onion, coriander, salt and pepper.
- Squeeze the lemon or lime juice (or both). Strain in case there is any remaining seed and transfer to the blender. Add the fish and the fumet or fish stock.
- Peel the celery to remove the filaments and chop. Peel the red onion and cut into julienne strips. Put both ingredients in the blender and add salt, pepper, fresh coriander and ice.
- The ice helps us balance the acidity to prevent the citrus from transforming the fish in the ceviche. It also helps to lower the temperature and keep it cold. Blend until you obtain a creamy consistency. The texture you get will depend on the fumet (or stock) you use.
- Ideally it should be as light as lemon juice or coconut water. If we want it to be spicy, we can add a little chili pepper, rocoto pepper or chilli pepper, put it in the fridge for a couple of hours and drink it nice and cold.
- Serve the tiger's milk in a container with a lid, a bottle, a baby bottle. If you are not going to drink it right away, put it in the fridge.
- Tiger's milk can be served as an accompaniment, as an appetizer in its respective glass or as a garnish or light sauce on fish and seafood to give it a citrus touch.
- Your traditional Leche de Tigre is ready. Bon Appetit!