Understanding Leche de Tigre

Leche de tigre, meaning tiger's milk, is the citrus-based marinade at the heart of Peruvian ceviche. It is made by blending fresh lime juice with fish stock, aji amarillo chili, ginger, garlic, onion, and cilantro. The acidity from the lime denatures the proteins in raw fish in a process called cold cooking, firming the texture without heat. It also works as a bright, punchy sauce. In Peru it is traditionally drunk straight from the bowl at the end of the meal, regarded as a hangover remedy. At home, leche de tigre works with any firm white fish and can also be spooned over cooked seafood as a fresh, vibrant condiment. Balance acidity, heat, and salt carefully.