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Recipe Original Peruvian Leche de Tigre

 50 g White onion
 40 g Celery stalks
 50 g Fish stocks
 125 g Lime juice
 75 g Fish, we use sea bass
 15 g salt
 10 g Aji amarillo, alternatively Chilli
 50 g Ice
 5 g Coriander stems
1

Add all ingredients except the coriander stems to a blender and mix for about 1 minute until all ingredients are dissolved.

2

Add the coriander stems and blend for just a second.

3

Strain everything through a fine sieve, applying pressure with a spoon to extract all the liquid. Discard the solids and keep only the liquid.