Description
A vibrant and zesty Peruvian marinade, often called “tiger’s milk,” used in ceviche and other dishes. It’s a flavorful combination of citrus, spice, and freshness that can transform any meal.
Ingredients
- Fresh white fish (sea bass, snapper, corvina, etc.)
- Freshly squeezed lime juice
- Red onion
- Aji Amarillo paste
- Fresh cilantro
- Garlic cloves
- Optional: Ginger, Celery, Fish Broth, Sugar/Honey
- Salt and Pepper to taste
Instructions
- Cut the fresh white fish into small, bite-sized cubes.
- Thinly slice the red onion.
- Mince the garlic and chop the cilantro.
- In a non-reactive bowl, combine the fish, red onion, aji amarillo paste, minced garlic, and chopped cilantro.
- Pour in freshly squeezed lime juice, ensuring the fish is mostly submerged.
- Add any optional ingredients like ginger or celery, to taste.
- Gently mix all ingredients together.
- Let the mixture rest for 10-15 minutes until the fish turns opaque.
- Taste and adjust for salt, spice, and sweetness as needed.
Notes
- Use the freshest fish possible.
- Freshly squeezed lime juice is essential.
- The resting time is critical for flavor melding.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (resting time)
- Category: Marinade/Sauce
- Method: No-cook / Acid "cooking"
- Cuisine: Peruvian
Nutrition
- Serving Size: 1/2 cup
- Calories: 100-150
- Sugar: 2-5g
- Sodium: 100-200mg
- Fat: 2-5g
- Carbohydrates: 5-10g
- Fiber: 1-2g
- Protein: 15-20g
Keywords: Leche de Tigre recipe, tiger's milk recipe, Peruvian marinade, ceviche marinade, aji amarillo, lime marinade, peruvian leche de tigre, peruvian tiger milk, how to make leche de tigre