Leche de Tigre con Ají Amarillo
Leche de Tigre
- 1¾ cup lime juice, fresh squeezed
- 1¼ cup fish stock
- 3 cloves garlic, roasted or raw
- 1 large or 2 small shallots
- 2½ teaspoons kosher salt
- 1½ celery stalks
- 1 tablespoon cilantro stems
- 2 tablespoons fresh ginger, grated
- 1-2 tablespoons ají amarillo paste ( 1.5 Tbsp Ground Aji 1 Tbsp Olive Oil)
Directions
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Juice between 8-16 limes, depending on their juiciness and size (psst. No waste here! Add the juice and the fish stock to the blender along with the garlic cloves, whole shallots, and salt.
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Next, rough chop the celery and chop about 1/4in (.3cm) of the stems at the bottom of a bunch of cilantro. Add these to the blender and proceed to the last step.
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Peel ginger . Grate the yellow part of the ginger with a microplane or the fine side of a box grater. Scoop up the pulp and add that to the blender.
- Blend everything together and then add the aji paste ( less if you want it less spicy) - blend everything together.
USE WITH CEVICHE
CEVICHE
- 1 lb fresh, white, saltwater fish , sliced thinly and cubed.
- 4 cups leche de tigre
- ½ large red onion
- ¼ cup fresh cilantro leaves
Directions
- Soak sliced red onion in ice water for 30 minutes.
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Once the fish is cubed, gather your toppings and take the leche de tigre out of your refrigerator. Submerge the fish s into the leche de tigre marinade and let sit for about 30-60 seconds. Using a slotted spoon or tongs move the fish from the marinade to your serving plate and top with cilantro, red onion, and as much marinade as you’d like.