Leche de Tigre · Peruvian · Appetizer

Leche de Tigre

Born in Lima, Peru

“Originally the runoff from ceviche prep, now served as its own shot — spicy, citrus-sharp, and reputedly a cure for the night before.”

1,021 people have eaten this dish and left their thoughts across 6 platforms

9 in 10 mention intensely refreshing first

7 in 10 say it's worth it for the sharp citrus kick

4 in 10 would come back the same week

2 in 10 note: too fishy if poorly made

Synthesised from Google · Yelp · Reddit · 3 food blogs · Updated July 2026

The story the reviews tell

Reviewers describe it as intensely bright and briny, often recommending it specifically as a hangover remedy per Peruvian tradition. The best versions balance heat and acid without tasting purely of raw fish; overly fishy versions are the most common complaint.

What makes this version distinct

The lime-and-fish marinade used to 'cook' ceviche is strained, seasoned further with chili and celery, and served on its own as a chilled shot, sometimes with extra raw seafood added back in. It's less a dish than a concentrated extract of ceviche's flavour, drunk rather than eaten.