Leche de Tigre


  • 1 small limo chili pepper, no veins, chopped
  • 10 oz. (300 g) red onions, roughly chopped
  • 4 cilantro sprigs
  • oz. (100 g) white fish meat, clean
  • oz. (100 g) celery, chopped
  • 1 tsp. grated ginger
  • 2 small garlic clove
  • 2 cups (480 ml) fresh squeezed lime juice
  • 2 tsp. hondashi
  • ½ tsp. ground pepper
  • Salt
  • 4 ice cubes


Combine all vegetables and aromatics in a bowl. Season with salt and pepper. Add the fish meat, ice cubes and hondashi, season with salt. Mix well and let rest for 10 minutes. Add the lime juice and mix.

Process everything in a blender, pulse until all vegetables and fish meat are almost a purée.

Pass through a fine sieve and squeeze well, pressing against the sieve, to get out all the juice. Keep cold until used.