LECHE DE TIGRE - Receta peruana - Fácil y rápido

fish stock

🥗Healthier: vegetable broth

💰Cheaper: water + fish sauce

Vegetable broth provides a lighter option while maintaining flavor.

hot pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño offers heat with fewer calories.

cilantro

🥗Healthier: parsley

💰Cheaper: green onion

Parsley provides a similar fresh flavor and is often less expensive.

seafood

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu offers a plant-based option while canned tuna is a budget-friendly protein.

Boil 350-400 ml of water with a little salt for 5 minutes to make fish stock using fish bones.

Toast cancha serrana and let it cool.

Dice red onion into small cubes.

Cut fish into small pieces, removing the tail and tough parts, and set aside for serving.

In a blender, add 40-50 grams of fish, 10 cm of celery, 10 cm of cilantro, salt, pepper, aji limo, a piece of onion, 1 cm of ginger, and 1 clove of garlic.

Juice 8 limes into the blender, adjusting for juiciness, and add fish stock.

Blend until well mixed, tasting for salt adjustment.

Strain the mixture to finish the leche de tigre.

Serve starting with choclo, adding diced sweet potato on top.

Pour leche de tigre over the sweet potato to the desired level.

Season reserved fish with 3 limes, salt, and pepper, mixing for 5-10 seconds.

Place the seasoned fish on top of the leche de tigre with its juice.

Add remaining diced red onion on top, covering with more leche de tigre.

Decorate with cancha serrana, chicharrón de pescado, and chicharrón de langostinos.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens