Name: Leche de tigre
Prep time: 20 min
Total time: 20 min
Cuisine: Peruvian cuisine
Ingredients: 240 g boneless white fish suitable for raw service, previously frozen under an appropriate parasite-control programme; kept below 4 °C; 140 ml fresh lime juice, strained, freshly squeezed; 120 ml cold unsalted fish stock, fully cooked and chilled; 70 g red onion, cut into small pieces; 20 g celery, sliced; 12 g ají limo, deseeded and chopped; 8 g fresh coriander stems and leaves, rinsed; 5 g ginger, peeled and sliced; 5 g garlic, peeled; 4 g fine salt

Peruvian leche de tigre with lime, ají limo and fish

Yield 4 small glasses

Prep time 20 minutes

Cook time 0 minutes

Passive time 0 minutes

Total time 20 minutes

Ingredients ↓

Overview

Peruvian leche de tigre with lime, ají limo and fish

Leche de tigre is the intensely flavoured citrus liquid associated with Peruvian ceviche. It may be collected from dressed fish or prepared deliberately as a small chilled starter. Fish, fresh citrus, chilli and aromatics give the liquid its distinctive cloudy appearance and sharp, savoury flavour.

This glass-served version contains finely blended raw white fish, ají limo, lime, red onion, coriander and chilled fish stock. Ají limo is a Peruvian aromatic hot pepper; removing the seeds moderates but does not eliminate its heat. The fish stock is cooked and chilled before the raw fish is introduced.

The acid changes the surface of raw fish but does not reliably destroy pathogens or parasites. Raw-service sourcing, verified parasite-control handling where applicable and uninterrupted refrigeration remain necessary. People who are pregnant, immunocompromised, older or very young should choose a fully cooked seafood preparation instead of raw leche de tigre.

Ingredients

Fish and citrus base

240 g boneless white fish suitable for raw service, previously frozen under an appropriate parasite-control programme; kept below 4 °C
140 ml fresh lime juice, strained, freshly squeezed
120 ml cold unsalted fish stock, fully cooked and chilled
70 g red onion, cut into small pieces
20 g celery, sliced
12 g ají limo, deseeded and chopped
8 g fresh coriander stems and leaves, rinsed
5 g ginger, peeled and sliced
5 g garlic, peeled
4 g fine salt

Method

Keep the raw fish cold.Place the 240 g raw-service white fish in a clean chilled bowl. Trim away skin and pin bones and cut into 1–2 cm pieces using a board dedicated to raw fish. The fish is firm, thoroughly chilled and cut into neat pieces. Use fish supplied specifically for raw preparation and verified parasite controls; acid is not a safety treatment.
Prepare the fresh aromatics.Measure 140 ml lime juice and 120 ml thoroughly chilled cooked fish stock. Chop the 70 g onion, 20 g celery, 12 g ají limo, 8 g coriander, 5 g ginger and 5 g garlic. The chilli is deseeded and the aromatic pieces are small enough to blend easily. Use freshly washed produce and separate utensils from other ready-to-eat food.
Blend briefly while cold.In a blender combine the fish, onion, celery, chilli, coriander, ginger, garlic, stock and 4 g salt. Add the lime juice and pulse for roughly 30–45 seconds, stopping when finely dispersed. The liquid becomes cloudy and lightly creamy, without fibrous chunks. Do not treat lime juice or blending as cooking or sterilisation.
Strain the citrus mixture.Pour through a fine sieve into a cold jug; press lightly with a clean spoon rather than forcing coarse pulp through. Check the balance of salt and acidity without leaving the mixture to sit warm. The finished liquid pours freely with a fine suspension and no large fragments.
Portion and serve immediately.Divide the chilled mixture among four small glasses and serve straight away, placing any unserved portion promptly into chilled storage at or below 4 °C. Four evenly filled glasses remain cold and the lime aroma is vivid. Keep at or below 4 °C; discard any portion held warm or left out longer than safe limits.

Practical

Success points

Prepare the cooked fish stock in advance and chill it completely before blending. Only use properly sourced raw-service fish; supermarket freshness alone does not prove raw-eating suitability. Blend for a short time and serve without a long warm marination period.

Practical guidance

Serve this as a small chilled starter in four glasses; it is not a soup to boil or keep hot. The desired result is a light-bodied, citrus-forward liquid with a slightly creamy suspension from the fish, not a thick purée. All components may be weighed ahead except the fresh citrus squeeze, but keep them under refrigeration and combine only immediately before service. The pre-cooked fish stock must be fully chilled before it touches the raw fish. Do not save leftovers for another day. Discard any unfinished glasses and blended mixture after the service; the raw ingredient, short preparation and potential loss of cold-chain control make make-ahead storage inappropriate here. Using fully cooked fish instead of raw fish creates a different, cooked adaptation with a changed flavour and texture. That change is useful for diners avoiding raw seafood, but should not be presented as the same preparation.

Control points

Harsh bitternessWhole lime peels or pith entered the blender. Use only freshly squeezed strained juice.
Too thick to pourThe fish was overblended or the liquid was undermeasured. Use the listed chilled stock and strain without pressing coarse solids through.

Nutrition per serving

Serving sizeone small glass (about 125 g)
Calories100 kcal
Carbohydrates6 g
Protein13 g
Fat2 g
Fibre1 g
Sodium470 mg

Allergens and food safety

Fish; check prepared fish stock for crustaceans, molluscs or other ingredients. This preparation contains raw fish. Lime juice does not eliminate seafood pathogens or parasites; buy fish specifically suitable for raw service from a reliable supplier with appropriate parasite control, keep at or below 4 °C, prevent cross-contamination, and serve immediately. Higher-risk diners should avoid it.

Closing

Result: Fresh citrus-chilli fish preparation associated with ceviche, served chilled.
Key control: Prepare the cooked fish stock in advance and chill it completely before blending.