What Is Coconut Leche De Tigre

Leche de Tigre Leche de tigre or tigers milk is the Peruvian term for the citrus-based marinade that cures the seafood in a ceviche.

What is coconut leche de tigre. Heres how to make this spicy Peruvian aperitif at home. Also known as leche de pantera this leftover fish runoff usually contains lime juice sliced onion chiles salt and pepper along with a bit of fish juice. ½ small onion diced in small squares 2 ice cubes 1 tablespoon of minced cilantro 1 teaspoon of ground garlic Salt and pepper.

Leche de Tigre meaning tigers milk is a ceviche beverage made from raw fish marinated in citrus fruits and spiced with peppers onions and other seasonings. To put it simply leche de tigre tigers milk is the juice of ceviche. Tigers Milk or the more traditionally called Leche de Tigre is a Peruvian sauce that forms the base of the countrys most famous dish Ceviche.

Blend to desired consistency which would take approximately 30 seconds. Mix blanched vegetables with the cucumber cilantro onion jalapeno lime juice and olive oil in a mixing bowl. Others make it a bit creamier by actually blending fish into it.

Its made from coconut cream coconut milk brown sugar and a little salt. Peruvian ceviche is an audacious cousin to the dainty dice of lime-cured fish and avocado relished by sea-foodies and a handful of local chefs have introduced this saucy number to their menus. Boil rocoto pepper 1 minute.

The Manabí style made with lime juice salt and the juice provided by the cooked shrimp itself is very popular. Place celery onion garlic stock fish pieces and lemon and lime juice in blender. For the basic tigers milk you can also add garlic celery or ginger.

PREPARATION Set a fine-mesh sieve over a small bowl. It is commonly served with a small piece of corn along with a piece of sweet potato. This makes a sizable batch.