Leche de tigre — "tiger's milk" — has evolved from the incidental byproduct of making ceviche into a dish in its own right: a cold, intensely sour-spicy-savoury liquid served in shot glasses or small bowls as an appetiser or hangover cure. The construction of a deliberate leche de tigre (as opposed to the spent ceviche marinade) involves a specific technique: fish stock as the base, lime juice, ají amarillo, salt, garlic, and a small amount of fresh fish blended into the liquid — the blended fish adds protein and a specific body that plain lime juice lacks.
- **Fish stock base:** Made from fish bones and heads — adds the glutamate depth and the protein that makes leche de tigre a complete preparation rather than just acidified juice. - **The blended fish:** A small piece of fresh fish blended into the leche de tigre — its proteins partially denature in the lime juice, thickening and enriching the liquid. - **Ají amarillo and lime balance:** The same four-flavour calibration as ceviche (PE-01), but applied to a purer liquid form. - **Service temperature:** Ice cold — the cold suppresses the lime's aggression and makes the flavour more balanced. [VERIFY] Acurio's leche de tigre recipe.
Peru