Ingredients for tiger’s milk

(4 portions)

  • 20 lemons
  • 2 cloves of garlic
  • 1 tsp ​​kion, sliced
  • 1 tsp chili pepper (Ají limo), chopped
  • 2 celery stalks
  • 4 ice cubes
  • ½ cup fish broth
  • 1 tsp coriander, chopped
  • ¼ onion
  • Salt
  • Pepper

 

Cebiche

  • 800gr very fresh white fish fillet
  • a cup of onion in julienne
  • 1 tsp chili pepper, chopped
  • 1 tsp coriander, chopped
  • 4 lettuce leaves
  • 1 cup corn, cooked
  • 1 cup sweet potato, cooked

 

Preparation

 

Tiger milk

– Blend for 10 seconds the lemon juice, garlic, kion, chili pepper (ají limo), celery, broth, ice cubes, fish stock, cilantro and onion.

-Season with salt and pepper. Strain and reserve.

 

Cebiche

– Cut the grape eye sea bass fillets into cubes. Put it in a bowl and season with salt and pepper.

– Add half of the onion, the chili pepper, the coriander and mix well.

– Pour the tiger’s milk, mix and let stand for five minutes. Rectify the seasoning and add the rest of the onion.

– Serve in a deep dish and accompany with lettuce, sarandajas and yucas.