Prep Notes

The leche de tigre base requires resting time for maximum flavor extraction. Use fresh, high-quality white fish scraps for the best emulsion.

Final Ratio Summary

• Halibut Loin: 150g (Base)
• Leche de Tigre (Pre-made): 30g (20% Acid Ratio)
• Finishing Oil (Aji Amarillo): 8g
• Salt: 2.7g (1.8% w/w)

Method

1. Slice halibut thin and store in the chiller.
2. Combine all ingredients for the Leche de Tigre base (onion, ginger, lime juice, fish scraps) and blend vigorously. Strain immediately.
3. To serve, pour the chilled leche de tigre over the halibut slices. Cure for 10 minutes.
4. Garnish with red onion slivers and drizzle with Aji Amarillo oil.