Snack · 15 min · peruvian

Leche de Tigre

Peruvian flavors, weeknight effort. White fish trim meets limes in a 15-minute snack worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 8 oz White fish trim
• 10 Limes
• 1 rib Celery
• 1/4 Red onion
• 1 Ají limo
• 1 inch Ginger
• 1 clove Garlic
• 2 tbsp Cilantro
• 1 cup Ice cubes
• 1 tsp Salt

Steps

1. Blend the fish trim with lime juice, celery, onion, ají limo, ginger, garlic, and salt until smooth. The fish gives it body and protein.
2. Strain through a fine sieve, pressing hard. What passes through should be silky and pale.
3. Whisk in a handful of ice cubes until half-melted — leche de tigre is always served ice-cold and frothy.
4. Stir in the chopped cilantro and taste: bright, salty, fiery, in that order. Adjust lime and salt.
5. Serve in shot glasses or small cups as a hangover cure, an appetizer, or a cook's treat while the ceviche cures.

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