Dish
Leche de tigre
Tiger's milk
Leche de tigre is made by blending together lime juice, fish stock, garlic, ginger, and other spices. The mixture is then used as a marinade for ceviche or as a dipping sauce for seafood. Leche de tigre is a popular dish in Peru and is often served at special occasions and celebrations.
Origins and history
Leche de tigre is believed to have originated in Peru and has been a popular dish in the country for centuries. The dish is often served as a ceviche marinade or as a dipping sauce for seafood.
Dietary considerations
Gluten-free, dairy-free
Variations
There are many variations of leche de tigre, with different spices and seasonings added to the dish. Some recipes call for the addition of cilantro or other herbs to the mixture.
Presentation and garnishing
Leche de tigre is typically served in a small bowl or cup. The dish is often garnished with fresh herbs and a slice of lime.
Tips & Tricks
To make the dish less tangy, use less lime juice in the mixture.
Side-dishes
Ceviche or seafood
Drink pairings
Pisco sour
Delicious Leche de tigre recipes
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