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If you are a lover of Peruvian gastronomy, you have to prepare your own leche de tigre at home to accompany ceviche. Tiger’s milk is actually the juice that remains after macerating the ceviche and has become an essential element when eating the typical Peruvian dish, using it as an accompaniment. Its preparation is very quick and easy. Here is a step-by-step guide so that you can prepare your own leche de tigre at home. Take note!
Leche de tigre recipe
Ingredients:
- 100 g of hake or sea bass
- 100 ml fish stock
- 50 g red onion
- 150 ml of lemon or lime juice
- Fresh coriander
- Salt and black pepper to taste
- 15 g celery
- Chili paste
Preparation:
- It is very simple. The only thing you must prepare beforehand is the fumet or fish stock (if you want to make it homemade) and squeeze the lemon or lime.
- Chop all the ingredients, add them all in a bowl and add salt and pepper to taste. Also add a little ice to balance the acidity.
- Mash well until you get the desired consistency.
- Serve with your ceviche and enjoy.
