Leche de Tigre

Leche de Tigre is intensely bright, cold, and savory, with fresh white fish blended into a vibrant lime-based liquid sharpened by chili, garlic, ginger, cilantro, and celery. This quick version is light, punchy, and refreshing, with tender fish cubes and crisp onion adding just enough texture.

Safety Warning

This dish uses fish that is effectively raw. Use sashimi-grade or very fresh fish from a trusted supplier, keep it cold at all times, and avoid serving it to anyone who is pregnant, elderly, immunocompromised, or very young.

Nutrition · per serving

95kcal

18gProtein

4gCarbs

1.5gFat

1gFiber

2 servings

Ingredients

11 items

Fish base

very fresh firm white fish fillet, skinless and boneless200 g

lime juice, freshly squeezed90 ml

cold fish stock or cold water60 ml

Aromatics

celery stalk, roughly chopped40 g

garlic clove1 small

fresh ginger, peeled5 g

fresh cilantro leaves and tender stems, plus extra to serve10 g

red chili, deseeded and sliced1 small

fine sea salt4 g

To finish

red onion, very thinly sliced40 g

ice cubes4

Tips

•Use sashimi-grade or extremely fresh fish from a trusted source, since this dish is served effectively raw.
•Sea bass, snapper, corvina, or halibut work especially well because their clean flavor stands up to the lime.
•For a slightly creamier, more classic restaurant-style version, blend in 1-2 tablespoons of the sliced onion, but keep the rest fresh for garnish.
•If serving as a starter rather than a shooter, add a few cubes of cooked sweet potato or cancha on the side, though that will increase carbs.

Steps

1
Chill 2 small glasses or bowls. Slice the fish into small cubes; reserve about one quarter of it for texture and place the rest in a blender. Thinly slice the red onion and, if you prefer a milder bite, rinse it briefly under cold water and drain well.
200 g very fresh firm white fish fillet, skinless and boneless40 g red onion, very thinly sliced
2
Add the lime juice, cold fish stock or cold water, celery, garlic, ginger, cilantro, sliced chili, salt, and the larger portion of the fish to the blender. Blend for 20-30 seconds until very smooth and pale. Do not overblend for too long, or the mixture can become slightly bitter from the citrus and herbs.
200 g very fresh firm white fish fillet, skinless and boneless90 ml lime juice, freshly squeezed60 ml cold fish stock or cold water40 g celery stalk, roughly chopped1 small garlic clove5 g fresh ginger, peeled10 g fresh cilantro leaves and tender stems, plus extra to serve1 small red chili, deseeded and sliced4 g fine sea salt
3
Strain the blended mixture through a fine sieve into a cold bowl, pressing firmly to extract as much liquid as possible. Stir in the reserved fish cubes and let them sit in the liquid for 5 minutes; they should turn slightly opaque on the outside while staying tender.
200 g very fresh firm white fish fillet, skinless and boneless
4
Add the ice cubes and stir for 15-20 seconds to chill the leche de tigre quickly without watering it down too much, then remove the ice. Taste and adjust with a pinch more salt if needed; it should be bright, spicy, and sharply citrusy.
4 ice cubes4 g fine sea salt
5
Divide the leche de tigre between the chilled glasses or bowls. Top with the sliced red onion and a little extra cilantro, then serve immediately while very cold.
40 g red onion, very thinly sliced10 g fresh cilantro leaves and tender stems, plus extra to serve

Origin & History

Leche de tigre is a celebrated Peruvian preparation closely tied to ceviche culture, especially along the coast around Lima. Originally the citrusy, spicy juices left from marinating ceviche, it evolved into a dish in its own right, served as a bracing appetizer or small restorative drink.

peruvian fish lowcarb chilled citrus spicy beginner

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Leche de Tigre

Steps

Chill 2 small glasses or bowls. Slice the fish into small cubes; reserve about one quarter of it for texture and place the rest in a blender. Thinly slice the red onion and, if you prefer a milder bite, rinse it briefly under cold water and drain well.

200 g very fresh firm white fish fillet, skinless and boneless40 g red onion, very thinly sliced

Add the lime juice, cold fish stock or cold water, celery, garlic, ginger, cilantro, sliced chili, salt, and the larger portion of the fish to the blender. Blend for 20-30 seconds until very smooth and pale. Do not overblend for too long, or the mixture can become slightly bitter from the citrus and herbs.

200 g very fresh firm white fish fillet, skinless and boneless90 ml lime juice, freshly squeezed60 ml cold fish stock or cold water40 g celery stalk, roughly chopped1 small garlic clove5 g fresh ginger, peeled10 g fresh cilantro leaves and tender stems, plus extra to serve1 small red chili, deseeded and sliced4 g fine sea salt

Strain the blended mixture through a fine sieve into a cold bowl, pressing firmly to extract as much liquid as possible. Stir in the reserved fish cubes and let them sit in the liquid for 5 minutes; they should turn slightly opaque on the outside while staying tender.

200 g very fresh firm white fish fillet, skinless and boneless

Add the ice cubes and stir for 15-20 seconds to chill the leche de tigre quickly without watering it down too much, then remove the ice. Taste and adjust with a pinch more salt if needed; it should be bright, spicy, and sharply citrusy.

4 ice cubes4 g fine sea salt

Divide the leche de tigre between the chilled glasses or bowls. Top with the sliced red onion and a little extra cilantro, then serve immediately while very cold.

40 g red onion, very thinly sliced10 g fresh cilantro leaves and tender stems, plus extra to serve