Leche de Tigre
Discover our mind-blowing leche de tigre recipe. This zesty marinade transforms seafood dishes with fresh citrus flavor. Easy & vibrant!
Ingredients
1 pound (450 g) fresh white fish fillets (such as sea bass, sole, or mahi-mahi), diced into 1/2-inch cubes
1 cup fresh lime juice (from about 6-8 limes)
1/2 cup fresh lemon juice (from about 2-3 lemons)
1/4 cup fish stock
1 small red onion, thinly sliced
1 clove garlic, minced
1-inch piece fresh ginger, peeled and minced
1 small celery stalk, finely chopped
1 small habanero or ají amarillo pepper, seeded and finely chopped
1/4 cup fresh cilantro stems, chopped
Salt, to taste
Freshly ground black pepper, to taste
Ice cubes (optional, to chill the mixture)
Instructions
Prepare the Leche de Tigre:
- In a blender, combine the lime juice, lemon juice, fish stock, garlic, ginger, celery, chopped habanero (or ají amarillo), and cilantro stems. Blend until smooth.
- Season with salt and freshly ground black pepper to taste.
- If desired, add a few ice cubes to chill the mixture and blend again briefly.
Marinate the Fish:
- Place the diced fish in a glass or ceramic bowl.
- Pour the Leche de Tigre over the fish, ensuring all pieces are submerged.
- Add the thinly sliced red onion to the mixture.
- Gently stir to combine.
Marinating Time:
- Cover the bowl and refrigerate for 15-20 minutes, allowing the fish to "cook" in the acidic marinade.
Serve:
- Remove from the refrigerator and give it a gentle stir.
- Taste and adjust seasoning with additional salt or pepper if necessary.
- Serve immediately in small bowls or glasses, ensuring each serving has a good balance of fish, onions, and marinade.
Notes
Nutrition Information (per serving):
- Calories: 160
- Fat: 2.5 g
- Cholesterol: 60 mg
- Sodium: 150 mg
- Carbohydrates: 12 g
- Fiber: 2 g
- Sugars: 5 g
- Protein: 25 g