Writes: Luis Carbajal (@ lroberto92)
Contrary to what you might think, this liquid with such a curious name is typical of Peru that was formerly obtained from a typical dish of the Andean country. Over time, the Tiger milk It became a particular preparation that is even served as an aperitif drink. In this article we tell you its origin, the properties it gives you and even the steps to prepare it at home. Enjoy its refreshing and intense flavor!
Succulent evolved recipe
La Tiger milk it does not come from the mammal that comes to mind as soon as you read it. It has nothing to do with this animal. Is he juice that remains after cooking the ceviche, which over time has been sophisticated to even prepare specifically. The name arises from its White color. In addition to curing hangovers, it has aphrodisiac powers, which is why it was also attributed. Originated in Lima, originally as a complimentary drink. Its preparation is simple and the ingredients are the basic ones to obtain a good Peruvian ceviche.
This is how this drink is prepared
The ingredients you need are the following:
- 100 grams of hake or white fish corvina (without bones or skin)
- 100 milliliters of fish broth
- 150 milliliters of lemon juice
- 50 grams of red onion
- 1 sprig of fresh coriander, approximately 5 grams
- 3 grams of freshly ground black pepper
- 15 grams of celery (without web)
First we need the white fish corvina or also seafood that they serve, as well as lemon juice y hot of fish. Squeeze the lemon juice, strain if there is any pea left, and transfer it to the blender glass. Add the fish and the broth, peel the celery to remove the filaments and chop. We do the same with the purple Onion, we cut it into julienne. We put both ingredients in the blender glass and add the salt.
Then we leave that almost complete Tiger milk diced ice cream. The ice helps balance the acidity and temperature of the ceviche. We grind until we obtain a cream, the texture will depend on the fish broth we use. If we want it to be hot, we can add a little chili to taste. We leave it in the fridge for a couple of hours to later be able to drink it very cool, since it is a drink that is served to enjoy its refreshing power.
Nutritional benefits and values
The Tiger milk described provides 140 calories, a high level of protein, omega 3 and 6 fatty acids, zinc, potassium, phosphorus, iodine, vitamins A, D, E and K. All this thanks to fish, although its presence in solid is not important. This succulent dish is a cultural heritage of the Nation in the Peru. Every June 28 is commemorated internationally. Fish reduces the risk of arrhythmias, helps stabilize triglycerides, prevents the formation of blood clots, promotes tissue regeneration and wound healing.
Where to enjoy tiger milk
In this complicated time it is not possible to visit any establishment specialized in the consumption of fish and shellfish, but the Top-rated restaurants in Lima They are the following: Fanny Conroy and Caplina in Miraflores, Embarcadero 41 La Fusión in La Molina and Pezcarte in Barranco to name a few examples. In these places you can ask Tiger milk As an aperitif to taste, prepared by expert Peruvian chefs.
Another option if you cannot travel to the Andean country is to prepare it at home with the instructions that we have told you above. It is extremely easy and practical work it out. In this time of confinement in different parts of the world as a result of the pandemic of the COVID-19 We recommend this succulent recipe. The Tiger milk and ceviche are two typical products of Peruvian gastronomy that have conquered different palates worldwide.
