Leche de tigre
Leche de tigre (AKA tiger milk)
Leche de tigre is one of the greatest contributions of Peruvian gastronomy to the world, alongside the iconic ceviche. This drink or aperitif, with its intense and refreshing flavor, has its origins in fish-selling stalls, where vendors originally prepared it as a way to preserve fresh fish and enhance its flavor. Its name comes from its foamy, milky appearance, which is a result of the citrus — like lemon or lime — "cooking" the fish, creating a characteristic emulsion. Ingredients like onion and chili were added, giving it that unmistakable flavor.
What is leche de tigre?
Leche de Tigre is the juice created by marinating fish for ceviche. Over time, its use has diversified, and in some restaurants, it is now prepared separately as a dish or drink on its own. It has a spicy kick and can be served hot — as is traditional in northern Peru — or cold, as enjoyed in the south. Many consider it an energizing, revitalizing, and even aphrodisiac drink.
Variations of leche de tigre
There are various versions of this preparation, depending on the type of seafood or fish used. These include:
- Classic leche de tigre: Made with fresh white fish.
- Leche de León: Made with sea urchin, which has a more intense flavor.
- Leche de Pantera: Made with black clams, typical of some northern regions of Peru.
These variations maintain the base flavor of the sea but offer unique nuances depending on the main ingredient.
More than an aperitif: A symbol of peruvian flavor
Leche de tigre has transcended its original function as the juice from ceviche to become a preparation with its own identity. Its history is filled with popular ingenuity, cultural heritage, and marine flavor. From market stalls to renowned restaurants, this drink or sauce has earned a privileged place in both Peruvian and world gastronomy.
Today, it not only accompanies cold fish dishes but is enjoyed on its own as a potent aperitif, restorative drink, or even as an energizing beverage. Variants like Leche de Pantera and Leche de León showcase the creativity of the Peruvian palate, which can transform something simple into something extraordinary.
Preparing it at home is a delicious way to connect with our roots, rediscover the flavors of the sea, and share a piece of Peru with the world.
RECIPE
Ingredients
100 ml fresh lemon juice
200 g white fish fillet (such as corvina or grouper)
1 garlic clove
1/4 red onion
1 small piece of ají limo or ají amarillo (adjust to taste based on the desired spice level)
5 sprigs of fresh cilantro
Salt to taste
Pepper to taste
Ice (optional, for quickly chilling the mixture)
Preparation
Prepare the fish: Cut the fish fillet into small pieces and place them in a bowl.
Add the basic ingredients: Pour fresh lemon juice over the fish, ensuring it is completely covered.
Season: Add the chopped garlic, finely sliced onion, ají limo or ají amarillo in rings, salt, and pepper to taste.
Add cilantro: Incorporate the sprigs of cilantro, leaves only, for a fresh touch.
Mix and let rest: Mix all the ingredients well and let it rest for about 5 minutes so the flavors can integrate.
Blend: If you prefer a more homogeneous leche de tigre, blend the mixture quickly. This step is optional and depends on your personal preference.
Serve: Serve the leche de tigre cold, with or without ice, in small glasses, or use it as a base for a delicious ceviche.
SOURCE
Photo: Leche de tigre - Restaurante Artesana (Alicante, Spain)