leche de tigre - fiscal de posturas

Leche de tigre translates to tiger's milk, a term widely used in Peru to describe the citrus-based marinade that is used to cure raw fish and seafood for ceviche. This tasty marinade is prepared with lime juice, salt, chili pepper, garlic, ginger, and cilantro, and is often mixed with raw fish to create a delicious and refreshing dish that is loved by many. A leche de tigre is made by combining the acidic citrus juices with the spicy peppers and other flavorful ingredients, resulting in an explosion of flavor on the tongue. The name tiger's milk originates from the creamy white liquid that is created when the raw fish is marinated in the lime juice mixture, which is said to resemble the color of a tiger's coat. In Peru, the leche de tigre is also believed to be a cure-all for hangovers, as the acidity helps to detoxify the body and soothe the stomach. It is often served alongside ceviche as a refreshing and revitalizing drink to accompany the meal. If you're looking to try leche de tigre for yourself, you may want to sample it at one of Peru's many cevicherias or make it at home by following a simple recipe. Either way, this delicious and flavorful marinade is sure to delight your taste buds and provide a refreshing burst of flavor that will leave you wanting more.