Peruvian Tiger’s Milk Recipe

sliced vegetables and fresh fruits

Photo by Vanessa Loring on Pexels.com

Tiger’s milk, also known as “leche de tigre” in Spanish, is a citrus-based marinade commonly used in Peruvian ceviche dishes. While the origins of the name are not entirely clear, some believe it was named for its purported ability to give strength and vitality, much like a tiger’s milk would. For us, Peruvian Tiger’s milk recipe just goes amazingly with white fish such as seabass and/or seabream. So make sure to try it!

This Peruvian Tiger’s Milk recipe adds coconut milk and cilantro to the classic ingredients, giving it an extra layer of richness and flavor. It’s easy to make and perfect for anyone looking to try their hand at cooking up a traditional Peruvian ceviche dish.

Ingredients:

  • 240 ml lime juice
  • 80 g red onion, chopped
  • 1 garlic clove, minced
  • 15 g ginger, grated
  • 1-2 chili peppers (ají limo or habanero), chopped
  • Salt and pepper, to taste
  • 120 ml fish stock (optional)
  • 120 ml coconut milk
  • 15 g fresh cilantro, chopped

Instructions:

  1. Combine all the ingredients (except the fish stock) in a blender or food processor and blend until you get a smooth paste.
  2. Taste it and adjust the seasoning with salt and as needed (for an extra spicy ceviche, add some more chili).
  3. If desired, add fish stock to the mixture to thin it out slightly and give it a more complex flavor.
  4. Use the tiger’s milk as a marinade for fish or seafood, letting it sit for about 5-10 minutes before serving in a ceviche dish.

This Peruvian Tiger’s Milk recipe is a great way to try your hand at cooking up a traditional Peruvian ceviche dish with a twist. The addition of coconut milk and cilantro adds a whole new dimension of flavor that is sure to please your taste buds. Give it a try today and discover a new favorite dish!