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Leche de Tigre

Leche de Tigre (Tiger's Milk)

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Prep Time 25 minutes
Total Time 25 minutes
Servings 12
Calories 50 kcal

Ingredients
  

  • 2 cups fresh lime juice
  • 5 oz firm white fish such as fluke, seabass, flounder, or sole
  • 1 cup fish stock
  • ½ large yellow onion thinly sliced
  • 3 large garlic cloves thinly sliced
  • 2 celery ribs coarsely chopped
  • 2 tablespoons finely grated fresh ginger
  • 2 teaspoons finely chopped cilantro stems
  • 1 teaspoon ají limo paste or substitute with another chili paste
  • 2½ teaspoons kosher salt

Instructions
 

  • Prepare the Blender: Set up a high-powered blender.
  • Combine Ingredients: Add the lime juice, fish, fish stock, onion, garlic, celery, ginger, cilantro stems, and ají limo paste into the blender.
  • Blend: Process the mixture until completely liquefied, approximately 5 minutes.
  • Season and Chill: Add the salt and a few ice cubes to the blender, then blend until thoroughly combined, about 30–60 seconds more.
  • Strain: Pour the mixture through a fine mesh strainer into a large bowl or measuring cup, discarding any solids.
  • Serve or Store: Use immediately as a marinade for ceviche or as a standalone beverage. Alternatively, cover and refrigerate for up to one day, or freeze for up to one month.