Leche de Tigre

Name: Leche de Tigre
Prep time: 10 min
Total time: 10 min
Yield: about 3¾ cups (900 ml)
Cuisine: Latin
Ingredients: 150 g Ice; 225 g Fish Bones; 1 cup (250 ml) Fish Stock; about ½ onion (37.5 g) Red Onion; about ½ onion (37.5 g) Onion; about 2 stalks (75 g) Celery; about 1½ Tbsp (30 g) Salt; about 3 Tbsp (33 g) Sugar; about 1 clove (6 g) Garlic; 500 mL lime juice Lime Juice; about ¼ bunch (12 g) Cilantro; 10 g Aji Amarillo

Independent adaptation of a publicly published Carlos Delgado recipe. Not affiliated with, sponsored by, or endorsed by Carlos Delgado.

MARINADE · CEVICHE & CRUDO

A marinade for ceviche & crudo.

Carlos Delgado's leche de tigre for ceviche & crudo.

On the jar

LECHE DE

Method: blend
Yield: about 3¾ cups
Ingredients: 12

Blender sauce. Cook from the recipe

Ratio

Fish Stock 250 mlLime Juice 500 ml

Ingredients

Ice150 g
Fish Bones225 g
Fish Stock1 cup (250 ml)
Red Onionabout ½ onion (37.5 g)
Onionabout ½ onion (37.5 g)
Celeryabout 2 stalks (75 g)
Saltabout 1½ Tbsp (30 g)
Sugarabout 3 Tbsp (33 g)
Garlicabout 1 clove (6 g)
Lime Juice500 mL lime juice
Cilantroabout ¼ bunch (12 g)
Aji Amarillo10 g

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.

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Companion jar

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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Provenance

Carlos Delgado works in Peruvian / contemporary at Causa; credentials include James Beard Best Chef: Mid-Atlantic 2025; Michelin 1* (Causa).

Adapted from a Carlos Delgado recipe (Carlos Delgado / WJLA DC Refined).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Carlos Delgado / WJLA DC Refined (published as “Leche de Tigre”). Full citation lives in Provenance.

Can I use it as a marinade and a sauce?

Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.

Companion jar