Name: Peruvian Tiger's Milk Ceviche Sauce
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1/2 lb (225 g) fresh white fish fillet (sea bass, corvina, or flounder), cut into 1/2-inch cubes; 1 cup (240 ml) fresh lime juice (about 8 limes); 1/2 cup (120 ml) cold fish stock or iced water; 2 tablespoons aji amarillo paste; 2 garlic cloves, smashed; 1 inch fresh ginger, peeled and sliced; 1 small celery stalk, roughly chopped; 1/4 cup fresh cilantro leaves, packed; 1/2 small red onion, very thinly sliced; 1/2 teaspoon kosher salt, plus more to taste; Freshly ground black pepper, to taste; 1 ice cube; Lime wedges and extra cilantro leaves, for garnish

Be the first to rate

(No Ratings Yet)

Peruvian Tiger's Milk is the bright, tangy marinade left behind when making ceviche, packed with lime juice, aji amarillo, garlic, and cilantro. It can be sipped as a refreshing shooter between courses or spooned over fresh seafood to wake up every bite.

Prep Time15 mins

Cook Time5 mins

Total Time20 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

120 kcalCalories
2 gFat
0.5 gSaturated Fat
8 gCarbs
1 gFiber
2 gSugar
16 gProtein
380 mgSodium
410 mgPotassium
35 mgCalcium
1 mgIron
32 mgVitamin C
85 mcgVitamin A

Ingredients

For the Tiger's Milk base

1/2 lb (225 g) fresh white fish fillet (sea bass, corvina, or flounder), cut into 1/2-inch cubes
1 cup (240 ml) fresh lime juice (about 8 limes)
1/2 cup (120 ml) cold fish stock or iced water
2 tablespoons aji amarillo paste
2 garlic cloves, smashed
1 inch fresh ginger, peeled and sliced
1 small celery stalk, roughly chopped
1/4 cup fresh cilantro leaves, packed

For finishing

1/2 small red onion, very thinly sliced
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
1 ice cube
Lime wedges and extra cilantro leaves, for garnish

Directions

Combine the fish cubes, lime juice, fish stock, aji amarillo paste, garlic, ginger, celery, and cilantro in a blender.
Blend on high for 30 to 45 seconds until completely smooth and the fish has broken down into a frothy, milky-looking liquid.
Set a fine-mesh strainer over a bowl and pour the blended mixture through, pressing gently on the solids to extract all the flavorful liquid. Discard the solids.
Stir in the sliced red onion, salt, pepper, and the ice cube. Let the sauce rest in the refrigerator for 5 minutes so the onion softens slightly and the flavors meld.
Taste and adjust seasoning — add more salt if needed, more lime juice for extra brightness, or more aji amarillo for heat.
Pour the chilled Tiger's Milk into four small glasses or shot glasses, making sure each portion contains a few strands of red onion.
Garnish with lime wedges and a cilantro leaf, and serve immediately as a sipper alongside ceviche, or drizzle over grilled seafood, tostadas, or sushi.

Cook’s Notes

Use sushi-grade or the freshest possible white fish — the raw fish is what gives the sauce its characteristic milky appearance and savory depth.
Aji amarillo paste is essential for authentic flavor; substitute with a mix of habanero and a pinch of turmeric only in a pinch.
Serve the sauce within 15 minutes of blending for the brightest flavor and best texture, as the lime juice will continue to 'cook' the onion.
For a thicker, more spoonable sauce, reduce the fish stock to 1/4 cup; for a thinner sipper, add an extra 1/4 cup of cold stock.
Leftover Tiger's Milk can be frozen in ice cube trays and added to future ceviches or seafood soups for an instant flavor boost.