World Flavors Cookbook

Leche de Tigre

The leftover marinade from Peruvian ceviche — the intensely sour, spicy, umami liquid drunk as a shot for energy and hangover relief.

Cuisine: Peru

Ingredients

• Juice of 10 limes
• 100g white fish (corvina or sea bass), raw
• 1/4 red onion, diced
• 1 aji limo (or Peruvian yellow chili), seeded
• 2 tbsp cilantro
• 1 clove garlic
• 1cm fresh ginger
• Salt
• Ice

Instructions

1. Blend fish, lime juice, onion, chili, cilantro, garlic, and ginger briefly — do not over-blend.
2. Season with salt.
3. Strain.
4. Serve over ice in a shot glass or small glass.