Aside from its role in ceviche, leche de tigre is also enjoyed on its own as a shot, combined with pisco or sipped the morning after as a hangover cure.
INGREDIENTS
2/3 cup fish stock
½ cup lime juice
1½ oz. white fish, cubed
½ red onion, chopped
2 Tbsp. chopped aji limo or aji amarillo
2 Tbsp. chopped celery
2 Tbsp. chopped cilantro
PREPARATION
• Add all ingredients to a blender, and pulse a few times to combine.
• Strain the liquid through a fine-mesh sieve into a bowl, cover and chill.
This article appears in July 2018.