Leche de Tigre, which translates to "Tiger's Milk," is a zesty and invigorating Peruvian marinade that is traditionally used in ceviche. This spicy citrus concoction is known for its bold flavors and is often enjoyed as a shot or used as a sauce to enhance seafood dishes.

The origins of Leche de Tigre are deeply rooted in Peruvian culinary traditions, where it has been a staple in coastal cuisine for centuries. The marinade is believed to have invigorating properties, earning its fierce name and reputation as a hangover cure and aphrodisiac.

To make Leche de Tigre, start by blending fish stock, freshly squeezed lime juice, celery, garlic, and chili until smooth. The mixture is then strained to achieve a silky texture and chilled to allow the flavors to meld together. The result is a tangy, spicy, and refreshing liquid that packs a punch.

There are several ways to customize Leche de Tigre to suit your taste. You can adjust the level of spiciness by adding more or fewer chilies, or incorporate additional ingredients like ginger or cilantro for extra depth of flavor. Some variations also include a splash of fish sauce or a hint of orange juice for a unique twist.

In Peru, Leche de Tigre is typically served as an appetizer or a palate cleanser between courses. It is often presented in a small glass or shot glass, garnished with a slice of chili or a sprig of cilantro. The marinade is also used as a base for ceviche, where it enhances the natural flavors of fresh seafood.

While Leche de Tigre is a delicious and invigorating treat, it is important to be mindful of its acidity, especially if you have a sensitive stomach. The high citrus content can be harsh on the digestive system, so it is best enjoyed in moderation. Additionally, be aware of the sodium content if you are watching your salt intake, as fish stock and added seasonings can contribute to higher levels of sodium.