Cashew Leche de Tigre

This secret weapon adds Venezuelan flavor to fish, salad, dessert and more

As the chef at De Maria in New York, Adriana Urbina unites the traditional flavors of her Venezuelan upbringing with local and seasonal ingredients, having fun with memory and playing with style. One of her go-to recipes is this take on leche de tigre, which she makes her own with three types of citrus and cashews for a silky texture. Though traditionally used in ceviche, she uses it to add nuance to anything that could benefit from a punch of sweet and sour—not just fish dishes. Urbina stresses the importance of adding the salt at the end, so that all the flavors have the chance to come to life.

To learn more, read "Secret Weapon: Cashew Leche de Tigre."

Recipe adapted from Adriana Urbina, De Maria, New York NY

Cashew Leche De Tigre
5 from 43 ratings
Get this recipe for a vegan version of traditional Venezuelan leche de tigre, which comes from all-day restaurant De Maria in New York City.
Prep Time
5
minutes
Cook Time
0
minutes
Servings
2
cups
Total time: 5 minutes
Ingredients
  • 1 cup raw cashews
  • ½ cup lemon juice
  • ¼ cup orange juice
  • ¼ cup grapefruit juice
  • ½ teaspoon black pepper
  • ½ teaspoon salt
Directions
  1. Combine all ingredients in a blender and blend until you have a smooth sauce. Season to taste with salt.
Nutrition
Calories per Serving 214
Total Fat 15.5 g
Saturated Fat 2.7 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 15.9 g
Dietary Fiber 1.4 g
Total Sugars 5.5 g
Sodium 225.1 mg
Protein 6.7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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