On the jar: Aegean Leche De Tigre
blend · marinade
WORLD-RANKED KITCHENPrep 10 minAegean Leche de Tigre
Independent adaptation of a publicly published Gastón Acurio recipe. Not affiliated with, sponsored by, or endorsed by Gastón Acurio.
From a world-ranked kitchen.
Ratio
Ingredients
- Fish Bones — 50 g fish trimmings
- Salt — salt (3 g)
- Pepper — pepper (1 g)
- Garlic — 1 garlic clove
- Cilantro — 2 cilantro sprigs (4 g)
- Celery — 1 celery stalk (40 g)
- Onion — ¼ onion (40 g)
- Aji Limo — 1 ají limo (seeded)
- Rocoto — ½ rocoto (seeded) (75 g)
- Lime Juice — 3 cups lime juice (720 ml)
- Ginger — pinch kion (1 g)
- Rocoto — 4 Tbsp rocoto purée (60 ml)
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
Aegean 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
Gastón Acurio. Peruvian. Cited awards include: Latin America's 50 Best: Lifetime Achievement 2013; World's 50 Best (Astrid y Gastón / orbit).
Originally published as Leche de Tigre Levantamuertos.
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 Gastón Acurio / RPP (levantamuertos, base for 4 vasos) (published as “Leche de Tigre Levantamuertos”). Full citation lives in Provenance.