Leche de Tigre: Peruvian Elixir
Leche de Tigre, or 'tiger's milk,' is the invigorating, citrusy marinade essential to Peruvian ceviche. This flavorful elixir is prized for its refreshing tang, a subtle kick of spice, and a rich umami depth from the seafood, often considered even more delicious than the ceviche itself. It is also rumored to have revitalizing and even aphrodisiac qualities.
Ingredients
- 1 pound shrimp cooked
- 1/2 cup fresh lime juice
- 1/4 red onion thinly sliced (for Leche de Tigre)
- 1/2 clove garlic minced
- 1/2 inch fresh ginger peeled
- 1/2 small aji limo or rocoto pepper seeded and minced (or 1/4 tsp habanero)
- 2 sprigs cilantro leaves and stems (for Leche de Tigre)
- 2 tablespoons cold water or fish stock
- 1/2 teaspoon salt
- (Optional) 1 tablespoon fish or shrimp scraps
- 1/2 red onion thinly sliced (for ceviche)
- 1/4 cup fresh cilantro chopped
- 1/2 cup cooked corn kernels
- 1 sweet potato cooked and diced (optional)
Instructions
- Prepare Leche de Tigre: In a blender, combine lime juice, 1/4 of the thinly sliced red onion, garlic, ginger, aji limo (or substitute), cilantro sprigs, cold water (or stock), ice cube, salt, pepper, and optional fish/shrimp scraps. Blend until smooth.
- Strain Leche de Tigre: Pour the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract all liquid. Discard solids. Taste and adjust seasoning if needed. Chill this 'leche de tigre' until ready to use.
- Combine Ceviche: In a large bowl, gently combine the cooked shrimp, remaining 1/4 thinly sliced red onion, and chopped cilantro.
- Add Leche de Tigre: Pour about 3/4 of the chilled Leche de Tigre over the shrimp mixture. Stir gently to coat everything. Let it marinate for 5-10 minutes, allowing the flavors to meld.
- Serve: Serve the shrimp ceviche immediately, garnished with cooked corn and optional sweet potato. Offer extra lime wedges on the side. The remaining 'leche de tigre' can be served in a small shot glass alongside or poured over individual servings.
Notes
For the best flavor, use the freshest shrimp available. If aji limo or rocoto peppers are unavailable, a small piece of habanero or serrano pepper can be substituted, adjusting to your spice preference. Serve immediately after marinating for the freshest texture.