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
-
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.
-
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.
-
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
- 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.
-
Once cubed, gather your toppings and take the leche de tigre out of your refrigerator. Submerge the fish slices 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.
