Looking for the ultimate leche de tigre recipe? This bold Peruvian marinade — made with lime juice, fish stock, herbs, and aromatics — is the secret behind the country’s most iconic dish: ceviche. Tangy, refreshing, and packed with flavor, it’s a simple preparation that will awaken your taste buds and keep you coming back for more.

Pro tip: Don’t waste those lime peels — use them to make lime oleo saccharum and mix up some zesty margaritas!

Leche de Tigre (Peruvian Ceviche Marinade) with Classic Ceviche

Recipe Description: This authentic Leche de Tigre recipe is the bold, zesty heart of Peru’s iconic ceviche. Made with fresh lime juice, fish stock, aromatics, and optional ají amarillo paste, this vibrant marinade “cooks” raw fish with bright acidity and umami depth. Whether you’re sipping it straight or using it in ceviche, this tangy preparation will awaken your palate and transport you to the Peruvian coast.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Appetizer, Main Course

Cuisine Peruvian

Servings 4

Calories 160 kcal

Equipment

• Equipment:
• Blender (high-speed preferred for smooth texture)
• Cutting board
• Chef’s knife
• Fine-mesh sieve (for straining the leche de tigre)
• Measuring cups and spoons
• Mixing bowl
• Spoon or spatula (for gently mixing the ceviche)

Ingredients

  

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• Ingredients:
• For the Leche de Tigre Marinade:
• 1¾ cups fresh-squeezed lime juice about 10–12 limes
• 1¼ cups fish stock preferably homemade or high-quality store-bought
• 3 garlic cloves roasted or raw
• 1 large or 2 small shallots peeled
• 2½ teaspoons kosher salt
• 1½ celery ribs roughly chopped
• 1 tablespoon cilantro stems no leaves
• 2 tablespoons fresh ginger grated
• 1 –2 tablespoons ají amarillo paste optional, adjust to taste
• For the Ceviche:
• 1 lb fresh white, saltwater fish (like sea bass or snapper), cubed
• 4 cups leche de tigre prepared above
• ½ large red onion thinly sliced
• ¼ cup fresh cilantro leaves chopped

Instructions

 

• Instructions:
• Make the Leche de Tigre:
• Add lime juice, fish stock, garlic, shallots, salt, celery, cilantro stems, ginger, and ají amarillo paste to a blender. Blend until completely smooth. Strain through a fine-mesh sieve to achieve a silky texture.
• Prepare the Fish:
• Cut the fish into uniform, bite-sized cubes. Keep it well chilled until ready to use.
• Assemble the Ceviche:
• In a large mixing bowl, combine the cubed fish, leche de tigre, sliced red onion, and chopped cilantro. Gently mix to coat the fish evenly. Allow it to marinate for 5–10 minutes.
• Serve Immediately:
• Serve the ceviche cold, ideally with sweet potato, boiled corn, or plantain chips for a traditional Peruvian touch.
• Preparation Time:
• 15 minutes
• Cooking Time:
• 0 minutes (no cooking required)
• Total Time:
• 15 minutes
• Serving Size:
• 4 servings
• Yield:
• 4 cups leche de tigre + 1 ceviche platter
• Cuisine:
• Peruvian
• Course:
• Appetizer, Main Course
• Nutrition Information (Per Serving):
• Based on ceviche using 2 cups of leche de tigre and 1 lb of fish.
• Calories: 160
• Fat: 2g
• Carbohydrates: 6g
• Protein: 24g
• Sodium: ~850mg
• Sugar: 2g

Notes

Additional Notes:

Use only sushi-grade fish to ensure safety when consuming raw.

Optional heat: Add more ají amarillo or use chili for spicier versions.

Leftover leche de tigre makes a flavorful shot or base for seafood cocktails.

No need to finely chop ingredients — the blender will take care of it.

Make ahead tip: Prepare leche de tigre up to a day in advance and refrigerate.

Nutrition

Calories: 160kcal

Keyword Leche de Tigre Recipe

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Leche de Tigre Recipe avec Ceviche Péruvien

🥣 Leche de Tigre (Marinade pour Ceviche)

Ingrédients :

• 1¾ cups fresh-squeezed lime juice
• 1¼ cups fish stock
• 3 garlic cloves (roasted or raw)
• 1 large or 2 small shallots
• 2½ teaspoons kosher salt
• 1½ celery ribs
• 1 tablespoon cilantro stems
• 2 tablespoons fresh ginger, grated
• 1–2 tablespoons ají amarillo paste (optional, see notes)

🐟 Ceviche

Ingrédients :

• 1 lb fresh, white, saltwater fish (like sea bass or snapper), cubed
• 4 cups leche de tigre (see above)
• ½ large red onion, thinly sliced
• ¼ cup fresh cilantro leaves, chopped

🔧 Équipement nécessaire

• Blender
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Mixing bowl

👨‍🍳 Instruction

1. Prepare the leche de tigre recipe
Place lime juice, fish stock, garlic, shallots, salt, celery, cilantro stems, ginger, and ají amarillo paste in a blender. Blend until smooth. Strain through a fine sieve for a silky texture.

2. Cut the fish
Cube the fish into bite-sized pieces and keep it chilled until ready to marinate.

3. Assemble the ceviche
In a mixing bowl, combine the fish, leche de tigre, sliced red onion, and cilantro. Let it marinate for 5–10 minutes before serving.

4. Serve immediately
Serve cold with corn, sweet potato, or plantain chips if desired.

Important Notes on the Leche de Tigre Recipe

• Nutrition info: The nutritional values assume consumption of 2 cups of leche de tigre. If you consume all 4 cups, total carbohydrates increase to 15g, with 4g of sugar.
• Use only sushi-grade fish: Always choose very fresh, saltwater white fish that is safe to eat raw. This is essential for both safety and texture.
• Making fish stock from scratch? Add 2–3 extra hours for cleaning the fish, cooking the stock, and cooling it before use.
• No need to finely chop: Since all leche de tigre ingredients are blended, rough chopping is perfectly fine.
• Serve it your way: Use as much or as little leche de tigre as you like in your ceviche — and yes, it’s common (and delicious) to drink it!
• Marinate wisely: The ideal marination time is 2 to 30 minutes. Beyond that, the fish can become chalky and overly firm.
• Balance the acidity: Pair your ceviche with sweet or starchy sides like sweet potatoes, plantains, yucca, or cancha (toasted corn nuts).

🌍Why the Leche de Tigre Recipe Is the Heart of Peruvian Ceviche

When it comes to authentic Peruvian cuisine, few recipes are as iconic — or as misunderstood — as ceviche with leche de tigre. While many think of ceviche as just raw fish with lime, what truly defines the dish is leche de tigre: a powerful, citrus-based marinade that brings together acidity, umami, heat, and freshness.

Unlike generic ceviche recipes that use only lime juice and salt, a true leche de tigre recipe incorporates a rich fish stock, fresh ginger, cilantro stems, celery, and sometimes the vibrant ají amarillo. The result is a bold, deeply flavored marinade that not only cures the fish but becomes the centerpiece of the dish — one that Peruvians often drink by the shot.

If you’re looking for a ceviche recipe that goes beyond the basics, this version with homemade leche de tigre captures the essence of Peruvian coastal tradition, delivering layers of flavor you won’t find in shortcuts.

A Brief History of Leche de Tigre in Peruvian Culture

Leche de tigre, or “tiger’s milk,” is more than just a marinade — it’s a symbol of Peruvian culinary identity. Its roots trace back centuries, evolving from early forms of fish preservation using citrus and local herbs. Over time, Peruvian chefs elevated the mixture into a signature component of ceviche, carefully balancing acidity, salt, and umami to cure fish while delivering bold, invigorating flavors.

In Peru, leche de tigre is believed to have restorative and energizing properties, often served in small glasses as a hangover cure or appetite stimulant. Some even call it a natural aphrodisiac. It’s common to see locals sipping it at seafood stalls along the coast, especially in cities like Lima, Callao, or Trujillo.

Today, leche de tigre has earned its place not just in ceviche, but as a standalone element — served in shooters with seafood, or reimagined in gourmet dishes. This versatility makes it one of the most dynamic preparations in Latin American cuisine.

For those who enjoy the tangy, citrusy flavors similar to Leche de Tigre, this Tuna Aguachile recipe offers a refreshing and spicy alternative worth trying.

❓ Frequently Asked Questions (FAQ)

✅ Conclusion

Whether you’re discovering Peruvian ceviche for the first time or perfecting your technique, this leche de tigre recipe is the key to unlocking authentic, vibrant flavor. More than just a marinade, it’s the soul of the dish — balancing brightness, heat, and umami in every bite.

Don’t be afraid to experiment: adjust the heat with ají amarillo, tweak the acidity to your taste, and don’t forget to sip the leftover leche de tigre — just like they do in Lima.

Now that you know how to make true ceviche with leche de tigre, bring the flavors of Peru to your own kitchen — and share the joy of this iconic dish with others.

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