From Valerie Chang's kitchen · Itamae, Miami
blend · seafood sauce
NATIONAL AWARD WINNERParmesan Leche de Tigre
From an award-winning kitchen
Ratio
LIME JUICE 600EVAP. MILK 180
Ingredients
- LIME JUICE600 ml
- GARLIC5 g
- AJI LIMO10 g
- CREAM CHEESE250 g
- EVAP. MILK180 ml
- PARM150 g
- SALT36 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Peruvian / Nikkei chef of Itamae and Ghee Miami; James Beard Best Chef: South 2024 and Food & Wine Best New Chef 2023. Ceviche leche de tigre and Japanese–Peruvian sauces.
Originally published as Parmesan Leche de Tigre.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Nando & Valerie Chang / StarChefs (Itamae) (published as “Parmesan Leche de Tigre”). Full citation lives in Provenance.