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Tiger's milk, the secret to preparing the best ceviche

As Gastón Acurio,the great Peruvian chef, says, ceviche is the most emblematic dish of Peruvian cuisine and, tiger's milk, its essence. Today we bring you the recipe of tiger milk so you can make a ceviche 'like the one in the restaurant'. You can also mix tiger milk with konjac paste (noodles or rice) and you will be left with a delicious and mild citrus flavor in your mouth.

How to make the... Tiger's Milk (the sauce!)

ingredients:

  • 60g lemon juice
  • 60g lime juice
  • 60g fumet
  • 60g hake
  • 20g prawns
  • 8g of lemon chili (or another chilli you like)
  • 15g celery
  • 25g purple onion
  • 3g chopped coriander
  • 1/2 garlic
  • Go out to taste
  • 25g of chopped ice

preparation

1. Squeeze lime and lemon juice, but only halfway, to prevent it from browning tiger milk. 2. Remove the filaments from the celery and cut it next to the onion. 3. Put all the ingredients in the blender and mix. 4. Finally, add the salt and chopped ice. Ice is added to level the acidity of the dish, balance the sauce and maintain the temperature (ceviche is a cold dish). 5. Store in the fridge until you go to use it. Here you have a video of Gaston Acurio himself telling us how tiger milk is prepared.

At last... THE CEVICHE

ingredients:

  • 2 fillets of very fresh white fish
  • 1 purple onion (amount to taste)
  • Fresh coriander (to taste)
  • salt
  • Tiger's milk

preparation

1. Cut the fish fillet into buckets of 1-2cm. Put it in a bowl with cold water and a tablespoon of salt. Store it in the fridge. 2. Cut the onion into juliana and chop the coriander. 3. Take the bowl of fish out of the fridge, remove the water and add the onion, chopped coriander and tiger milk. Let stand for 1 minute. 4.Serve immediately

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