Sauces, Dressings & Spreads | Recipe Categories | Goop Leche de tigre is a classic Peruvian sauce used to make ceviche. Chef Virgilio's version is bright, vegetal, and thanks to the addition of passion fruit, just a little bit sweet. We love to serve with with quickly-poached shrimp, avocado slices, and some peppery greens, but it also makes a delicious salad dressing. 1. Combine first 7 ingredients in a powerful blender and blitz until smooth. 2. Strain through a fine mesh sieve and season with salt to taste. 3. Slowly whisk in the olive oil. Serves 4¼ cup minced white onion, 2 small celery stalks, roughly chopped, 1 medium garlic clove, roughly chopped, 1-inch nub ginger, peeled and roughly chopped, ¼ cup roughly chopped cilantro (leaves and stems), ¼ cup lemon juice, ½ cup fresh passion fruit juice, salt to taste, 3 tablespoons olive oil.

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