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–+ servings

Leche de Tigre

The bold citrus marinade that cures Peru's classic ceviche, bright with lime, garlic, and aji amarillo, and naturally carb-free on its own.
Print Recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Side Dish
Cuisine: Peruvian
Servings: 1.5 cups
Calories: 45kcal

Ingredients

  • 3/4 cup fresh lime juice
  • 2 oz raw white fish (such as sea bass or flounder) roughly chopped
  • 2 cloves garlic
  • 1 inch piece ginger
  • 1 aji amarillo pepper seeded (sub: 1 tbsp aji amarillo paste)
  • 1/4 cup cold water or fish stock
  • 1/4 cup cilantro roughly chopped
  • Sea salt to taste

Instructions

  • Combine the lime juice, fish, garlic, ginger, aji amarillo, water, cilantro, and salt in a blender.
  • Blend until smooth, 30–45 seconds.
  • Strain through a fine sieve for the smoothest texture, pressing to extract all the liquid.
  • Taste and adjust salt and lime as needed.
  • Use immediately to cure ceviche or serve chilled as a sipping shot alongside seafood.

Nutrition

Serving: 2tbsp | Calories: 45kcal | Protein: 2g | Fat: 3g
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