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Peruvian Leche de Tigre

Name: Peruvian Leche de Tigre
Yield: About 250-300 ml
Ingredients: 150 ml Fresh lime juice; 50 ml Very light fish stock or chilled water; 80 g Sashimi-grade white fish trim; 2 g Garlic; 6 g Fresh ginger; 20 g Red onion; 5 g Ají limo or aromatic red chilli; 10 g Celery; 10 g Coriander stems; 3 g Fine sea salt; 60 g Ice; 5 ml Soy sauce, optional house variation; 5 ml White grape vinegar, optional house variation

Leche de tigre peruana

A cold, intensely fresh lime and fish liquor with ají, coriander, ginger and celery for ceviche.

Chilled pale Peruvian leche de tigre with lime, ají, red onion and coriander.

A cold, intensely fresh lime and fish liquor with ají, coriander, ginger and celery for ceviche.

About 250-300 ml

Cook this

Ingredients

Batch

Leche de tigre

Fresh lime juice150 ml
Very light fish stock or chilled water50 ml
Sashimi-grade white fish trim80 g
Garlic2 g
Fresh ginger6 g
Red onion20 g
Ají limo or aromatic red chilli5 g
Celery10 g
Coriander stems10 g
Fine sea salt3 g
Ice60 g
Soy sauce, optional house variation5 ml
White grape vinegar, optional house variation5 ml

Method

Keep every ingredient very cold. Combine lime juice, stock or water, fish trim, garlic, ginger, onion, chilli, celery, coriander stems, salt and ice in a blender.
Blend hard for only 8-10 seconds.
Strain immediately through a fine sieve into a chilled container.
Taste and adjust salt and lime. Add soy or white grape vinegar only if you want the house variation.
Keep refrigerated over ice and use the same day.

Chef’s notes

Use fish trim suitable for raw consumption and maintain strict cold-chain handling.
Soy and white grape vinegar are house variations rather than essential Peruvian ingredients.
Do not blend for long because warmth and excessive agitation can make the citrus taste harsh.

Allergens and diet

Fish. Soy if used.

Used in

Yellowtail CevicheCeviche di ricciola

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Last refined · September 2026