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Easy and fast: aguachile, leche de tigre and acidulated tomato
Have you ever made a ceviche and ended up with more dirty utensils than fish in the bowl? If you’ve had to blend, strain, blend again and then clean sieves, superbags and blenders, you know exactly what we mean.
Preparing bases like aguachile, leche de tigre or even innovations like this acidulated tomato used to take time, patience and, above all, many hands. Not anymore!
These preparations — fresh, tangy and full of nuance — are much more than sauces: they’re the foundation for ceviches, tiraditos, marinades and cold soups. Their key role? To add acidity, enhance the product and cold-cook without touching a flame. But their preparation requires balance, aromatic strength and a fine texture — no bits, no lumps.
Our team at Fleischmann’s Cooking Group set out to create these preparations with all their essence intact, but with a faster, cleaner execution. The result? Three professional recipes ready in seconds thanks to the Emulsionizer PRO 1.0 combined with the XM-12. Thanks to this superfilter, a process that used to involve several steps and tools is now reduced to a single action: blend directly — no peeling, no straining, no waste — and obtain a clean, stable and flavour-packed base.
Here’s how to make them, step by step, in both video and recipe format.
Recipes
1. Leche de tigre
Ingredients:
- 20 g lime juice
- 25 g whole lime (with skin)
- 40 g celery
- 80 g red onion
- 10 g coriander
- 17 g ginger
- 1 Java long pepper
- 3 g espelette pepper
- 3 g salt
- 400 ml fish stock
Preparation:
Place all the ingredients in the Emulsionizer PRO filter (unpeeled, unseeded). Fit the 0.5 mm disc and blend with the XM-12 until you get a smooth, homogeneous mix.
2. Aguachile
Ingredients:
- 20 g garlic
- 20 g lime juice
- 25 g whole lime (with skin)
- 17 g ginger
- 35 g jalapeño (whole)
- 40 g celery
- 3 g espelette pepper
- 5 ml tequila
- 3 g salt
- 400 ml water
Preparation:
Place all the ingredients (whole or with skin where applicable) into the Emulsionizer PRO filter. Use the 0.5 mm disc and blend until you obtain a vibrant green base, smooth and full-bodied.
3. Acidulated tomato
Ingredients:
- 165 g tomato
- 10 g basil
- 20 g garlic
- 20 ml apple cider vinegar
- 30 g yellow lemon
- 55 g green pepper
- 6 g chives
- 20 g lime juice
- 400 ml tomato juice
Preparation:
Place all the ingredients in the Emulsionizer PRO filter. Add the 0.5 mm disc and blend with the XM-12 until you obtain a light emulsion, full of fresh notes and perfectly integrated.
From now on, forget about sieves, muslin cloths or superbags and prepare bases like aguachile, leche de tigre or creative new blends ready to use in just a few seconds. Oh, and when you're done, just take the Emulsionizer PRO apart, rinse it off and keep going.
