My latest transfixion is ceviche [1], and my favorite part of the dish is what's known as leche de tigre. Leche de tigre, or tiger's milk, is the Peruvian term for the citrus-based marinade that cures the seafood in a ceviche. Also known as leche de pantera, this leftover fish runoff usually contains lime juice, sliced onion, chiles, salt, and pepper — along with a bit of fish juice. In Peru, the invigorating potion is often served alongside ceviche in a small glass and believed to be both a hangover cure as well as an aphrodisiac.
