Leche de Tigre

Name: Leche de Tigre
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 200 ml ceviche marinade; 80 g fish scraps; 1 lime; 1 handful cilantro; cancha — to serve; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood, ceviche

Leche de Tigre, a spirited essence of the sea, finds its roots in the lively ceviche bars of Peru, where each cook masters the art of balancing salt and fat. This vibrant elixir, traditionally served as a prelude to ceviche, is recreated here for the home kitchen, capturing the essence of a family gathering around a shared table. It is a dish that celebrates the improvisation and intuition of a seasoned Peruvian cook.

This invigorating concoction is a bold dance of lime's acidity, the ocean's brine, and the warmth of fresh cilantro. The fish scraps impart a deep, robust flavor, while a touch of fine sea salt sharpens each note. Sipped from a glass or spooned from a bowl, it refreshes the palate with a bright, zesty punch, evoking the spirit of Peru's coastal kitchens.

Ingredients

200 mlceviche marinade
80 gfish scraps
1lime
1 handfulcilantro
cancha — to serve
to tastefine sea salt

Method

Begin by preparing all your ingredients. Take the 80 g of fish scraps and cut them into small, bite-sized pieces. Squeeze the juice from the lime into a small bowl, ensuring you have no seeds, as they can add unwanted bitterness. Roughly chop a handful of cilantro, including the tender stems, as they add a burst of flavor.
In a medium-sized mixing bowl, combine the 200 ml of ceviche marinade with the lime juice. Stir in the chopped cilantro, allowing the flavors to meld together. This mixture will form the base of your Leche de Tigre, providing a tangy and aromatic foundation.
Add the fish scraps to the marinade mixture. Stir gently to ensure each piece is well-coated. Allow the fish to marinate for about 5 minutes, until the exterior turns opaque and the texture becomes slightly firmer. This indicates that the fish has absorbed the flavors and is ready for the next step.
While the fish is marinating, prepare the cancha. Heat a small pan over medium heat and add the cancha. Stir occasionally until the kernels puff up and become golden brown, releasing a nutty aroma. Remove from heat and set aside to cool slightly.
Taste the marinated fish and adjust the seasoning with fine sea salt to your preference. The salt should enhance the flavors without overpowering the dish. Remember, the balance of acidity, salt, and freshness is key to a perfect Leche de Tigre.
To serve, place the marinated fish and its liquid in a shallow serving dish. Scatter the toasted cancha over the top for a delightful crunch. Serve immediately, allowing everyone to enjoy the vibrant, fresh flavors of this traditional Peruvian dish.