DUKAI

Peruvian Leche de Tigre

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Cooking

Step 1 of 5

Method

1 of 5

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.

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What you are cooking with

Leche de tigre

  • 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
The whole method