On the jar: Glasslane Leche De Tigre
blend · marinade
★ STARRED KITCHENPrep 10 minGlasslane Leche de Tigre
Independent adaptation of a publicly published Carlos Delgado recipe. Not affiliated with, sponsored by, or endorsed by Carlos Delgado.
From a starred kitchen & national award winner.
Ratio
Ingredients
- Ice — 150 g ice
- Fish Bones — 225 g snapper scraps
- Fish Stock — 250 mL fish stock
- Red Onion — 37.5 g red onion
- Onion — 37.5 g yellow onion
- Celery — 75 g celery
- Salt — 30 g salt
- Sugar — 33 g sugar
- Garlic — 6 g garlic
- Lime Juice — 500 mL lime juice
- Cilantro — 12 g cilantro stems
- Aji Amarillo — 10 g aji limo
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Glasslane Leche De Tigre wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Carlos Delgado works in Peruvian / contemporary at Causa; credentials include James Beard Best Chef: Mid-Atlantic 2025; Michelin 1* (Causa).
Originally published as Leche de Tigre.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Carlos Delgado / WJLA DC Refined (published as “Leche de Tigre”). Full citation lives in Provenance.