PANTRYFLEX

blend · seafood sauce

NATIONAL AWARD WINNERPrep 10 min

Parmesan Leche de Tigre

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

Valerie Chang's Parmesan Leche de Tigre, from the published recipe.

Ratio

Ratio by volume: Lime Juice 600 ml, Evap. Milk 180 ml
Lime Juice 600 mlEvap. Milk 180 ml

Ingredients

  • Lime Juice — 2 1/2 cups (600 ml)
  • Garlic — 1 clove
  • Chile — 1 ají limo chile
  • Cream Cheese — 250 g
  • Evap. Milk — 1/2 can (~6 oz) (180 ml)
  • Parmesan — 150 g grated
  • Salt — 2 Tbsp (36 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Parmesan 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:

4 kitchens · 6 stars · 3 national awards

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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.

Adapted from a Valerie Chang recipe (Nando & Valerie Chang / StarChefs (Itamae)).

More from this kitchen

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?

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 Nando & Valerie Chang / StarChefs (Itamae) (published as “Parmesan Leche de Tigre”). Full citation lives in Provenance.

Companion jar