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
1 teaspoon Crying Tongue Hot Sauce
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.