Leche de Tigre

Name: Leche De Tigre
Prep time: 10 min
Total time: 10 min
Yield: 900 ml
Cuisine: Latin
Ingredients: 150 g Ice; 225 g Fish Bones; 250 ml Fish Stock; 37.5 g Red Onion; 37.5 g Onion; 75 g Celery; 30 g Salt; 33 g Sugar; 6 g Garlic; 500 ml Lime Juice; 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.

Leche De Tigre from a starred kitchen & national award winner.

Ratio

Fish Stock 250 mlLime Juice 500 ml

Ingredients

Ice — 150 g
Fish Bones — 225 g
Fish Stock — 250 ml
Red Onion — 37.5 g
Onion — 37.5 g
Celery — 75 g
Salt — 30 g
Sugar — 33 g
Garlic — 6 g
Lime Juice — 500 ml
Cilantro — 12 g
Aji Amarillo — 10 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.

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.

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. 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.