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How to make tiger milk

How to make tiger milk

Info.

  • Easy
  • 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

  1. 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 .
  2. We squeeze the lemon or lime juice (or both). Strain in case there is any pipo left and go to the blender glass.
  3. Add the fish and the fumet or fish stock.
  4. Peel the celery to remove the filaments and chop.
  5. 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.
  6. Ice helps us balance acidity to prevent citrus from transforming ceviche fish. In addition to helping to lower the temperature and be cold.
  7. Crush until you get a cremita. The texture you get will depend on the fumet (or broth) you use.
  8. There are those who prefer it thicker, but the ideal is that it should be as light as a lemon juice or coconut water.
  9. 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?

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