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–+ servings

Leche de Tigre Soup

A warm interpretation of the citrus marinade left over from making ceviche, gently poaching fresh seafood in a bright, restorative broth.
Print Recipe
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Soup
Cuisine: Peruvian
Servings: 4 servings
Calories: 180kcal

Ingredients

  • 1/2 lb white fish cubed
  • 1/2 lb shrimp
  • 1/2 cup fresh lime juice
  • 2 cloves garlic
  • 1 tbsp aji limo minced
  • 1/2 cup fish stock
  • 1/4 cup chopped celery
  • Fresh cilantro
  • Salt to taste

Instructions

  • Blend the lime juice, garlic, aji limo, fish stock, and celery until smooth, straining if a silkier texture is desired.
  • Warm the mixture gently in a pot over low heat, without boiling.
  • Add the fish and shrimp and poach gently for 3–4 minutes until just cooked through.
  • Season with salt, stir in cilantro, and serve immediately.

Nutrition

Serving: 1serving | Calories: 180kcal | Protein: 24g | Fat: 4g | Fiber: 1g
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