If you have been studying Spanish in Peru, hopefully by now you have tried the famous Peruvian ceviche, which is a dish of raw seafood cured in a citrus marinade. But have you been brave enough to gulp down the accompanying glass of Leche de Tigre?
Leche de Tigre is basically the leftover marinade that was used to flavor your dish of ceviche. It’s often served in a small glass along with your ceviche, and locals like to drink it for its invigorating properties. It’s said to be an aphrodisiac as well as a handy hangover cure.
If you want to whip up a batch of Leche de Tigre without making ceviche–say after a long night of partying with friends–here’s the recipe.
Blend the following ingredients:
- 100 grams sole filet
- 10 lemons (juice only)
- 1 celery spring
- 1 aji pepper
- 1 clove of garlic
- a dash of salt, pepper, and coriander
Now start adding some fish broth. You want to add broth until the acid taste of the lemon juice is balanced out. Strain the mixture, pour into small glasses, and garnish with corn or small pieces of squid if desired.
If you have been studying Spanish in Peru, hopefully by now you have tried the famous Peruvian ceviche, which is a dish of raw seafood cured in a citrus marinade. But have you been brave enough to gulp down the accompanying glass of Leche de Tigre?
Leche de Tigre is basically the leftover marinade that was used to flavor your dish of ceviche. It’s often served in a small glass along with your ceviche, and locals like to drink it for its invigorating properties. It’s said to be an aphrodisiac as well as a handy hangover cure.
If you want to whip up a batch of Leche de Tigre without making ceviche–say after a long night of partying with friends–here’s the recipe.
Blend the following ingredients:
- 100 grams sole filet
- 10 lemons (juice only)
- 1 celery spring
- 1 aji pepper
- 1 clove of garlic
- a dash of salt, pepper, and coriander
Now start adding some fish broth. You want to add broth until the acid taste of the lemon juice is balanced out. Strain the mixture, pour into small glasses, and garnish with corn or small pieces of squid if desired.