A classic and versatile recipe used frequently at the restaurant Ceviche to marinate their raw seafood dishes.
Ceviche Marinade (Leche de Tigre)
iterally translating to “tiger’s milk,” leche de tigre is a critical part of Peruvian ceviche: The mix of citrus, chiles, aromatics, and fish stock flavors and gently “cooks” the raw fish. The classic one is probably the most versatile and the one we use most often at Ceviche. Nikkei Tiger’s Milk is a unique tiger’s milk recipe best suited for Nikkei-style ceviches or tiraditos. Rocoto Tiger’s Milk is a spicy tiger’s milk recipe best paired with strongly flavored fish and seafood.
Ingredients
Classic tiger’s Milk:
- 1/4-inch fresh ginger (cut in half)
- 1 small clove garlic (cut in half)
- 4 roughly chopped cilantro sprigs
- 8 limes
- 1/2 tsp salt
- 2 tsp amarillo chile paste
Nikkei Tiger’s Milk:
- 1/4-inch fresh ginger (cut in half)
- 1 small clove garlic (cut in half)
- 8 limes
- 2 tsp mirin
- 2 tsp freshly squeezed orange juice
- 1/2 tsp toasted sesame oil
- 1 tbsp soy sauce
Rocoto Tiger’s Milk:
- 1/4-inch fresh ginger
- 1 small clove garlic
- 50 g white fish fillet trimmings
- 4 roughly chopped cilantro sprigs
- 8 limes
- 1/2 tsp salt
- 2 tsp rocoto chile paste
Directions
Classic tiger’s Milk:
- Put the ginger, garlic, cilantro sprigs, and lime juice in a bowl. Stir and then leave to infuse for 5 minutes.
- Strain the mixture through a sieve into another bowl.
- Add salt and amarillo chile paste and mix well.
- This will keep for 4 hours in the fridge.
Nikkei Tiger’s Milk:
- Put the ginger, garlic, and lime juice in a bowl. Stir and then leave to infuse for 5 minutes.
- Strain the mixture through a sieve into another bowl.
- Add mirin, orange juice, sesame oil, and soy sauce and mix well.
- This will keep for 4 hours in the fridge.
Rocoto Tiger’s Milk:
- Put the ginger, garlic, fish trimmings, cilantro sprigs, and lime juice in a bowl. Stir and then leave to infuse for 5 minutes.
- Transfer to a food processor or blender and blitz until smooth.
- Strain the mixture through a sieve into another bowl.
- Add salt and rocoto chile paste and mix well.
- This will keep for 2 hours in the fridge.
- To turn the leftover marinade into a cocktail: In an ice-filled shaker, combine the leche de tigre, tequila, and hot sauce. Shake well until the shaker feels cold, then pour over ice into a chile-salt-rimmed glass. Garnish with celery shoots and papaya if desired, and more hot sauce to taste.