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.
Originally featured in A Passion-Fruit Marinade Straight from the New Season of Netflix’s Chef’s Table