Peruvian
Leche de Tigre
Peruvian leche de tigre with fresh fish, lime, cold fish stock, celery, onion, ají limo, cilantro stems, ginger, and ice.
4 servings · 25 minutes prep
Ingredients
Main
- 8 oz very fresh white fish scraps or diced sea bass, Use sushi-grade or previously frozen parasite-safe fish and keep it very cold.
- 3/4 cup fresh lime juice, freshly squeezed
- 3/4 cup very cold concentrated fish stock
- 1 celery rib, chopped
- 1/4 small red onion, chopped
- 1 garlic clove
- 1–2 tbsp aji limo, finely chopped
- 1 tbsp chopped cilantro stems
- 1 tsp grated fresh ginger
- 1 tsp kosher salt, plus more to taste
- 1/4 tsp white pepper
- 2 ice cubes
Directions
Method
- Use commercially frozen fish intended for raw consumption; thaw it under refrigeration. Chill the blender jar, sieve, serving bowl, and all ingredients thoroughly. Keep the ultra-fresh firm white fish and finished leche de tigre at {{temperature:40°F}} or colder; lime juice does not make raw fish safe. Serve cold while the ingredients remain firm and fresh-tasting; raw seafood preparations are not recommended for pregnant, immunocompromised, elderly, or very young diners.
- Combine the ultra-fresh firm white fish, fresh lime juice, fish stock, celery rib, red onion, garlic, aji limo, fresh cilantro leaves and stems, fresh ginger, kosher salt, white peppercorns, and ice cubes in the chilled blender.
- Blend on high for only 20 seconds, just until the liquid turns opaque and the aromatics are broken down.
- Strain immediately through a fine-mesh sieve into a chilled bowl or pitcher, pressing lightly on the solids without grinding them through the mesh.
- Rest cold for 10 minutes, then add a small pinch of kosher salt or a few drops of fresh lime juice in small increments until the lime tastes bright, the salt sharpens the fish, and the chile remains clear without overwhelming the acidity.
- Serve immediately, icy cold, while the flavor is sharply acidic, savory, lightly spicy, and clean.
