Leche de Tigre Picante (Spicy Tiger’s Milk) is a vibrant, zesty marinade that captures the essence of Peruvian cuisine, known for its bold flavors and fresh ingredients. This celebrated concoction is primarily made from the juices of fresh fish, combined with lime, cilantro, and a kick of chili, crafting a deliciously *spicy* and *savory* experience. Popular among seafood lovers and culinary adventurers alike, Leche de Tigre Picante is often enjoyed as a refreshing shot or as a zesty base for ceviche. As food trends continue to spotlight the health benefits of raw seafood and bold flavors, this dish has surged in popularity both in Peru and worldwide. As noted by culinary enthusiasts, “Leche de Tigre encapsulates the spirit of Peru in a glass, combining heat, freshness, and acidity in a way that’s utterly irresistible.”
Leche de Tigre Picante (Spicy Tiger’s Milk)
Leche de Tigre, or “Tiger’s Milk,” is a celebrated Peruvian marinade made from the juices of ceviche, mixed with various spices and ingredients. It is famed for its refreshing taste and its role as a vital component of Peruvian cuisine, often enjoyed as a drink or an appetizer. The dish originated in coastal areas of Peru, where fresh fish and seafood are abundant. Traditionally, the marinating process of ceviche produces this tangy and flavorful liquid, which not only enhances the seafood but is also believed to have restorative properties.
Preparation
In this recipe, we will prepare a rich and flavorful version of Leche de Tigre Picante that can be served as a standalone drink or as a complement to ceviche dishes.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh fish (such as snapper or tilapia) | 200 grams, diced |
| Fresh lime juice | 1/2 cup |
| Fish stock or water | 1/2 cup |
| Red onion | 1/4, thinly sliced |
| Cilantro | 2 tablespoons, chopped |
| Fresh ginger | 1 tablespoon, grated |
| Garlic | 1 clove, minced |
| Hot pepper (such as aji amarillo or jalapeño) | 1, chopped (adjust to taste) |
| Salt | to taste |
| Pepper | to taste |
| Ice | for serving |
Steps
- Marinate the fish: In a medium bowl, combine the diced fresh fish with the fresh lime juice, ensuring the fish is fully submerged. Allow it to marinate for 15-20 minutes until the fish becomes opaque.
- Mix the base: In a blender, add the fish stock (or water), sliced red onion, chopped cilantro, grated ginger, minced garlic, and chopped hot pepper. Blend until smooth.
- Combine with the fish: After marinating, add the fish along with its lime juice to the blender mixture. Blend briefly to combine, maintaining some texture.
- Season: Taste the mixture and add salt and pepper as desired. Blend again briefly to mix the seasonings.
- Chill: Transfer the Leche de Tigre to the refrigerator and chill for about 30 minutes to enhance the flavors.
- Serve: To serve, pour the chilled Leche de Tigre into glasses over ice, garnishing with extra cilantro or slices of hot pepper if desired. Enjoy it as a refreshing drink or alongside your favorite ceviche dish.
Frequently Asked Questions
What is Leche de Tigre Picante?
Leche de Tigre Picante is a spicy Peruvian marinade made from lime juice, fish stock, and a blend of spices, often served with ceviche.
How is Leche de Tigre Picante used?
It is primarily used as a marinade for ceviche, enhancing the flavors of the seafood and providing a zesty kick.
What are the main ingredients in Leche de Tigre Picante?
The main ingredients include lime juice, fish stock, chili peppers, garlic, ginger, and various spices.
Is Leche de Tigre Picante vegan?
No, Leche de Tigre Picante typically contains fish stock, making it unsuitable for a vegan diet.
Can I make Leche de Tigre Picante at home?
Yes, you can easily make it at home using fresh lime juice, fish stock, and your choice of spices and chilies.
Is Leche de Tigre Picante gluten-free?
Yes, Leche de Tigre Picante is generally gluten-free as it does not contain any wheat or gluten-containing ingredients.
How spicy is Leche de Tigre Picante?
The spiciness can vary based on the amount and type of chili peppers used, but it is usually considered to have a noticeable kick.
What dishes pair well with Leche de Tigre Picante?
It pairs well with ceviche, grilled seafood, and can also be used as a dressing for salads or as a dip for tortilla chips.
How long can I store Leche de Tigre Picante?
It can be stored in the refrigerator for up to 2-3 days in an airtight container, but it’s best enjoyed fresh.
What is the difference between Leche de Tigre and Leche de Tigre Picante?
The main difference is that Leche de Tigre Picante has added spices and chili peppers for an extra kick, while regular Leche de Tigre is milder.
Can I adjust the spiciness of Leche de Tigre Picante?
Yes, you can adjust the spiciness by modifying the amount of chili peppers or using milder varieties.
Is Leche de Tigre Picante safe to consume raw?
Yes, as it is made with fresh lime juice and high-quality fish stock, it is safe for consumption, but ensure ingredients are fresh and properly handled.
What type of fish is best for Leche de Tigre Picante?
White fish such as snapper, sea bass, or tilapia are commonly used for their mild flavor and firm texture.
Can I use Leche de Tigre Picante as a cocktail ingredient?
Yes, Leche de Tigre Picante can be used in cocktails, particularly in drinks like Pisco Sour or as a zesty addition to seafood cocktails.
