Ceviche with Leche de Tigre (Peruvian Ceviche)
Zesty and bursting with flavor, this Peruvian ceviche is the perfect way to enjoy fresh fish and vibrant veggies with zero stovetop time! Infused with a creamy, coconut-kissed leche de tigre and a touch of heat, it’s a refreshing dish that’s incredibly easy to make.
I recently had an opportunity to visit Chef Ray Garcia’s restaurant ¡VIVA! in Las Vegas. Its focus is Latin cooking. Once I tasted the ceviche for lunch, I knew I was going to come home and try to replicate it.
What I found when researching this was that the marinating of the fish is done using “leche de tigre” or tiger’s milk. It is a Peruvian method.
Leche de tigre, or “tiger’s milk,” is prepared by lightly blending fish trimmings with onion, garlic, ginger, celery, coriander stalks, and chili. The mixture is then strained and pressed to extract as much liquid as possible. Its milky appearance comes from the fish trimmings denaturing when combined with lime, resulting in a whitish precipitation.
The marinade definitely packs a punch with lime and ginger — but gets cooled down in the best way thanks to my coconut milk addition. Throw in cucumber and celery for a crispy snap, some mild heat from jalapeños, and a tame bite from red onion, and you’ll have a balanced, satisfying forkful on your hands.
Whether you’re in the mood for something bold for a cookout or just want a light dinner that goes down easy, this Peruvian ceviche has got your back. Oh, and the steps are incredibly straightforward, so it works for anyone new to the kitchen too!
Denaturing
Denaturing is a process in which proteins lose their natural structure due to external factors such as heat, acidity, or chemicals. In the case of leche de tigre, the acidity from the lime juice alters the proteins in the fish trimmings, causing them to break down and change their structure. This reaction creates a whitish, cloudy appearance in the liquid.
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Red Onion – For sharpness and a pop of color. Soak it in salt water to tame the bite slightly.
- Firm White Fish – Think yellowtail, cod, filet sole, sea bass, grouper, fluke, or flounder. Firmness is key as it’ll prevent any mushiness when it soaks in the lime bath. Use fish that’s as fresh as possible, or substitute with shrimp if you prefer.
- Persian Cucumbers – Crispy and thin-skinned to bring a delicious texture to the mix. English cucumbers are a close substitute. If using regular cukes, peel them and get rid of the seeds.
- Celery – Offers a clean, grassy crunch.
- Jalapeño – This is a milder ingredient for a burst of heat, but try serrano if you want to sweat. Use half in the ceviche and the other half in the sauce.
- Leche de Tigre – There’s a lot that goes into this marinade, but every ingredient has a purpose!
- Fish Trimmings or Shrimp – Add an umami boost and depth to the marinade. It also thickens the leche slightly to give it a velvety texture.
- White Onion – Softer than red onions but still gives the marinade a punch.
- Garlic – Four cloves bring depth and heat, but add more if you like!
- Celery – A rough chop in the blender to bring freshness to your marinade.
- Fresh Ginger – For zip and a citrusy zing.
- Sugar – Just a pinch to balance the tang.
- Kosher Salt – Brings the rest of the flavors to life. Try sea salt if you don’t have it.
- Cilantro Stalks – That’s right — no leaves! The stalks give this tigers milk a herby backbone that really lifts it.
- Fresh Lime Juice – Substitute coconut milk if you prefer.
- Coconut Milk – You can swap this for 2 cups of lime juice if you’d prefer a citrusy soak instead of a creamy one.
How to Make Peruvian Ceviche
- Soak the Onions. Thinly slice the red onion and soak it in salted water for 10 minutes to mellow the sharpness.
- Chop the Veggies. Dice cucumbers and celery, then chop up half a jalapeño or serrano. Add it all to a bowl with some cubed fish and drained onions.
- Make the Marinade. Blend fish trimmings, the other half of the chile, white onion, garlic, rough-chopped celery, ginger, sugar, salt, cilantro stalks, and lime juice. Strain it into the coconut milk and stir.
- Combine & Chill. Pour the marinade over the fish mixture, stir, and refrigerate for 30 minutes to essentially “cook” the fish in the citrus.
- Taste & Serve. Stir the ceviche, adjust seasoning, and top with fresh cilantro. Serve with tortilla chips and enjoy.
- Sharp Chef’s Knife – Precision matters when you’re dicing fish and veggies. A sharp knife gives you clean cuts and keeps the fish from tearing.
- Citrus Juicer – A handheld press or reamer saves your wrists and gets every last drop from those limes.
- Fine Mesh Sieve – I highly recommend this for getting your tigers milk to a perfect, velvety consistency.
Storing and Reheating
If I’m honest, ceviche is best enjoyed fresh. But you can store it in an airtight container in the fridge for up to a day or so. After that, the fish just begins to break down too much from all the acid in the recipe and loses its texture.
Trying to prep ahead? Just keep the leche de tigre and the chopped fish and veggies separate. You can then mix them together 30 minutes before serving to keep those textures intact.
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Frequently Asked Questions
Using raw fish is central to any ceviche recipe, but let’s put safety first. Always use sushi-grade fish or fish that is free of parasites from reputable sources.
The fish is “cooked” when it turns opaque and firms up. This typically happens within about 30 minutes of marinating in the acidic sauce.
Straining removes any fibrous parts from the ginger, celery, and fish trimmings so you get a smooth and clean-tasting marinade that’s totally delicious.
Spice Blends for Sale
Ceviche
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Place the thinly sliced red onion in a small bowl, cover with water and add a pinch of salt. Stir and set aside for 10 minutes.
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Cut the fish into 1/2-inch uniform pieces and place in a bowl. Save any small pieces and trimmings (about 40g or 1.5 ounces) and add those to a blender.
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Dice the cucumber and celery and add to the fish bowl.
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Slice the jalapeno or serrano (more heat) in half. Place one half in the blender and dice the remaining and transfer to the fish bowl.
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Drain the onion slices, add to the fish bowl and make the leche de tigre.
Leche de Tigre
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To the blender containing the fish trimmings, half the jalapeno or serrano (more heat) add the white onion, garlic, 2 celery stalks, ginger, sugar, salt, cilantro stalks and lime juice. Blitz until pureed and strain through a sieve into the coconut milk. Stir to combine. If you don’t want the coconut milk, use 2 cups total of lime juice.
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Pour the leche de tigre over the fish mixture and stir to combine. Cover and refrigerate 30 minutes.
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Stir ceviche well and season to taste before serving with cilantro leaves and tortilla chips.
- For the fish, it is best to use a firm white fish such as Yellowtail, cod, filet sole, sea bass, grouper, fluke, flounder OR substitute for large raw shrimp that has been cleaned and shelled.
- Substitute with regular cucumbers, but be sure to peel the outer, tougher skin and deseed them if using.
- If you don’t want the coconut milk, use 2 cups total of lime juice.
Calories: 312kcal | Carbohydrates: 23g | Protein: 29g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 61mg | Sodium: 420mg | Potassium: 1426mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1295IU | Vitamin C: 39mg | Calcium: 121mg | Iron: 4mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
