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  • Writer's pictureGil's Gourmet

Leche de Tigre-Inspired Margarita

Leche de Tigre (tiger’s milk) is a Peruvian specialty. In essence, leche de tigre is the marinating liquid remaining after finishing a serving of ceviche (a zesty and savory preparation of fresh fish). We wanted to capture the fresh, citrus-forward, flavors of leche de tigre for an inspired and savory margarita preparation. We used a combination of our Crying Tongue Hot Sauce and Big Sur Seafood Rub to add elements of heat and salt for a well balanced cocktail.


Leche de Tigre Base:

1 cup fish broth or clam juice

1/2 cup fresh corn kernels

1/2 lime, juiced

1/4 cup red onion, peeled and diced

1 garlic clove, peeled

1 tablespoon fresh ginger, peeled and diced

1/4 cup celery, diced

2 tablespoons fresh cilantro, chopped

Makes 1 margarita:

5oz leche de tigre base

2oz gold or silver tequila

Garnish: Big Sur Seafood Rub rimmed glass, celery stalk or cilantro, and lime slices


Place broth, corn, lime, onion, garlic, ginger, celery, cilantro, and hot sauce in a blender, blend until smooth. Strain the mixture, using a fine mesh strainer, and transfer the juice to a sealable container. Refrigerate until ready to use.

To make the margarita, fill a large shaker full with ice. Add the leche de tigre base and tequila, vigorously shake, and pour into a Seafood Rub rimmed glass. Garnish with lime slices and celery (or cilantro) before serving.

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