Leche de Tigre
Peruvian citrus-cured seafood marinade with fiery heat and fresh herbs. A vibrant starter that transforms raw fish into a zesty, tender delicacy in minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 110
- Protein
- 22g
elegantrefreshingperuviangluten-freedairy-freeseafoodtenderdate-night
Ingredients
- 1 lb firm white fish (halibut or sea bass), cut into bite-sized cubes
- 5 whole limes (juiced)
- 2 whole lemons (juiced)
- ½ whole red onion, thinly sliced
- ¼ cup cilantro, chopped
- 1 whole Peruvian or Thai red chili, minced (or 1 tsp chili flakes)
- 1 pinch salt and black pepper to taste
Instructions
- 1
Pat fish cubes dry with a paper towel. Place in a bowl.
- 2
Juice the limes and lemons. Pour over the fish until fully submerged.
- 3
Add sliced red onion, minced chili, and a pinch of salt. Stir gently.
- 4
Cover and refrigerate for 5–10 minutes. Fish will turn opaque as citrus cures it.
- 5
Stir in fresh cilantro. Taste and adjust salt and pepper.
- 6
Serve immediately in small bowls with a slotted spoon, drizzling marinade over top.
Tools you’ll need
- sharp knife
- cutting board
- bowl
- wooden spoon
- citrus juicer or reamer
- paper towels
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