On the jar: Adriatic Leche De Tigre
blend · marinade
WORLD-RANKED KITCHENPrep 10 minAdriatic Leche de Tigre
Independent adaptation of a publicly published Virgilio Martínez recipe. Not affiliated with, sponsored by, or endorsed by Virgilio Martínez.
From a world-ranked kitchen.
Ratio
Ingredients
- Lime Juice — 150 ml lime juice
- Aji Amarillo — 2 Tbsp ají amarillo paste (30 ml)
- Garlic — 2 garlic cloves
- Ginger — ½ tsp fresh ginger (2.5 ml)
- Salt — salt (3 g)
- Fish Bones — scrap of same white fish (20 g)
- Water — splash water or fish stock (30 ml)
- Olive Oil — optional olive-oil stream (10 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
Adriatic 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
Virgilio Martínez. Peruvian / Central. Cited awards include: World's 50 Best #1 (2023, Central); World's 50 Best: Best of the Best.
Originally published as Leche de Tigre / Tiradito Ají Amarillo.
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 Virgilio Martínez / Directo al Paladar (tiradito, 4 pax sauce) (published as “Leche de Tigre / Tiradito Ají Amarillo”). Full citation lives in Provenance.