Leche de Tigre "Tiger's Milk" Peruvian Sauce adapted for Hiramasa Ceviche
This Leche de Tigre recipe is adapted for Hiramasa (yellowtail kingfish): clean, aromatic, vibrant, yet balanced. Perfect for ceviche or as a dressing just before serving.
Equipment for easy preparation: high-power blender, fine-mesh sieve, citrus press.
Ingredients (blend all in a blender)
| Ingredients | Quantity (for 700g fish fillet) | Notes |
|---|---|---|
| Chilled Hiramasa fish juices | 100 ml | Obtained by opening the vacuum packaging. All liquid is used for the sauce. Trimmings can also be used. |
| Freshly squeezed lime juice | 90 ml | Cut limes in half and remove the white central pith to avoid bitterness. |
| White onion | 60 g | Roughly chopped (traditional choice for the sauce). |
| Cilantro stems | 10–12 sprig stems | Yes, specifically the stems are used for blending. Wash well, use more stems than leaves. |
| Celery | 25 g | Adds freshness. |
| Red chili pepper | 10–15 g | Desseeded if you prefer milder spice. |
| Garlic | 1-2 smaller cloves | Hiramasa fish doesn't require much garlic. |
| Ginger (optional, but recommended) | 8–10 g | Peeled, thinly sliced. |
| Ice cubes | 5–6 pcs. (approx. 120 g) | Helps emulsify the sauce and mellows the acidity (does not "dilute," but balances). |
| Sea salt or other salt of choice | 6–10 g (to taste) | Add gradually. |
| Neutral oil (optional) | ½ tsp. | Grapeseed or sunflower. |
Preparation steps
1) Prepare the lime juice
- Peel the limes down to the flesh – remove all white pith.
- Squeeze gently (without vigorous "mashing") to avoid bitterness.
- Strain the juice and keep chilled.
2) Prepare the fish juices
- Use only very fresh fish or our sashimi-grade and Ikejime certified Hiramasa fillet.
- Collect liquid from trimmings/bones/collar (can be lightly squeezed), or if using our product, collect the juices accumulated in the vacuum pack.
- Keep chilled (in the refrigerator) until serving.
3) Blending
- Add to blender: fish juices, lime juice, onion, celery, cilantro stems, chili, garlic, ginger (if using), ice.
- Blend for 10–15 seconds. Do not overblend until frothy, to avoid bitterness.
4) Seasoning and straining
- Add salt gradually; you can blend for another 2–3 seconds.
- Strain the prepared sauce through a fine-mesh sieve, pressing lightly with a spoon through the sieve.
- If you choose to add oil, this is the time to mix in ½ tsp. neutral oil.
How to use with 700g hiramasa
- Cut the fish into cubes or slices.
- Lightly salt.
- Pour Leche de Tigre only just before serving.
- Marinating time: 30–60 seconds (Hiramasa is delicate – no longer needed).
Taste check: the sauce should be cold, aromatic, "milky" (from the emulsion), acidic but not sharply "biting."
