- 10 minutes
- For 4 people
- 1.2 € / person
- 65kcal per 100g.
- · ·
Tiger’s milk, it’s milk!
Tiger milk is nothing more or less than the juice that remains after cooking the ceviche . Only over time it has become a little more sophisticated and we can cook it specifically.
This name is given for its white color and legend has it that in addition to curing a hangover , this juice has aphrodisiac powers (hence the tiger). We will have to try.
The origin of tiger milk comes from the fact that in Lima, initially, customers were given a complimentary drink , but over time it became something more elaborate and exclusive.
Its preparation is super easy. They are the basic to make a Peruvian ceviche .
Preparation of tiger’s milk
- You will need fish or shellfish ( sea bass , hake , prawns) lemon or lime juice, fish stock ( homemade fumet better than better), celery, red onion, coriander , salt and pepper .
- We squeeze the lemon or lime juice (or both). Strain in case there is any pipo left and go to the blender glass.
- Add the fish and the fumet or fish stock.
- Peel the celery to remove the filaments and chop.
- Peel the red onion and cut into julienne strips. We put both ingredients in the mixer glass and add salt, pepper, fresh coriander and ice.
- Ice helps us balance acidity to prevent citrus from transforming ceviche fish. In addition to helping to lower the temperature and be cold.
- Crush until you get a cremita. The texture you get will depend on the fumet (or broth) you use.
- There are those who prefer it thicker, but the ideal is that it should be as light as a lemon juice or coconut water.
- If we want it to be delicious, we will add a little chili, rocoto or chilli, we will put it in the fridge for a couple of hours and we will take it very fresh.
We serve the tiger’s milk in a container with a lid, a bottle, a bottle. If you are not going to take it at the moment, put it in the fridge.
Tiger milk can be served as a side dish, as an aperitif in its respective glass, or as a garnish or light sauce on fish and seafood for a citrus touch.
What are you waiting to try to do it?