"Celebrating Peruvian Cebiche: San Antonio's Leche de Tigre Unleashes Delectable Flair

The Peruvian version of the well-known citrus-marinated seafood dish is typically given a shorter lime marinade compared to its Mexican counterpart, highlighting the freshness of the main ingredients.

Peru's most prevalent take on this dish involves soaking it in a rich concoction known as "leche de tigre"

Leche de Tigre Cebicheria Peruana, a San Antonio restaurant, solely focuses on its culinary offerings without making any additional claims. As for the leche recipes, it's worth mentioning that they usually incorporate raw trimmings of the fish used, along with lime, onion, cilantro, and possibly a touch of Peruvian aji or chile, all blended together to create a milky appearance for the marinade.

Among the five cebiches listed on the menu, the Clasico stands out as the most authentic and traditional option. Featuring striped bass as its base, this dish is elegantly presented in a gourd and accompanied by customary boiled sweet potatoes, tender choclo (Peruvian corn with plump kernels), and canchitas, a popular unpopped "popcorn."

As you proceed down the menu, the kitchen's creativity becomes evident in the Nikkei rendition featuring yellowfin tuna. The artistic presentation catches the eye, with a delightful heap of finely shredded fried sweet potatoes adorning the dish. Beyond its visual appeal, the sweet potato serves two purposes: it pays homage to the classic recipe and adds a pleasing textural contrast to the fish. Alongside the tuna, you'll find a blend of red onion, slivered scallion, avocado, and a tangy leche infused with tamarind. The dish also boasts a notable touch of soy sauce, which might be the inspiration behind its name. "Nikkei" denotes the significant Japanese influence on Peruvian cuisine.

For those looking for a touch of Japan in their meal, the Tiraditos version, which resembles sashimi, presents itself as an excellent choice. The Limeño variation, featuring striped bass, draws inspiration from Peru's capital city and incorporates the country's renowned rocoto chile in its leche preparation.

The Tataki showcases a direct nod to Japanese culinary techniques, using tuna seared quickly and complemented by a zesty leche sauce infused with orange juice and lively aji amarillo chiles. Accompanying this delightful dish are side ingredients like roasted peanuts, scallions, sesame oil, slivered and pickled daikon, and carrots, all topped with a sprinkling of black sesame seeds. This combination is so enticing that I could easily enjoy it repeatedly, especially with a Club Esmeralda cocktail nearby.

Speaking of Club Esmeralda, it's one of the innovative concoctions from Leche's cocktail list, cleverly designed to complement the food menu. Pisco, Peru's national spirit, takes the lead in this drink, harmoniously accompanied by the refreshing taste of cilantro. The addition of herbal and bitter Suze and lemon further enhances the connection to the cebiche experience.

However, the Mucha Pasion sour falls slightly short of perfection. Despite its visually striking appearance, blending pisco with passion fruit and Peru's version of Angostura bitters, chuncho, it lacks a touch of sweetness that could improve its overall appeal.

Overall, Leche De tigre is worth the trip to Southtown for any foodie looking for a unique experience you will absolutely love!