Leche de Tigre
Peruvian citrus-cured seafood marinade with fiery heat and fresh herbs. A vibrant starter that transforms raw fish into a zesty, tender delicacy in minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 110
- Protein
- 22g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Pat fish cubes dry with a paper towel. Place in a bowl.
Step 2
Juice the limes and lemons. Pour over the fish until fully submerged.
Step 3
Add sliced red onion, minced chili, and a pinch of salt. Stir gently.
Step 4
Cover and refrigerate for 5–10 minutes. Fish will turn opaque as citrus cures it.
Step 5
Stir in fresh cilantro. Taste and adjust salt and pepper.
Step 6
Serve immediately in small bowls with a slotted spoon, drizzling marinade over top.
Tools you’ll need
- sharp knife
- cutting board
- bowl
- wooden spoon
- citrus juicer or reamer
- paper towels
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
