Tiger milk is a Peruvian aperitif that is attributed more than restorative and invigorating properties. (It is said to be an aphrodisiac) It is usually prepared expressly or from the juice released by the classic ceviche (fish cured with lemon). The result is a milky, sour drink with a powerful flavor, very cold and to which an alcoholic drink such as Pisco is usually added. (grape brandy) or vodka.
Ingredients: 250 gr. of white fish, 150 gr. of prawns or other shellfish (octopus, clams, crab ...), 500 ml. evaporated milk, 3-4 lemons, 2 cloves of minced garlic, 1 tablespoon of red or green pepper, 1 tablespoon of chopped fresh coriander, pepper, salt, Pisco (or vodka)
Preparation: We start by dressing the raw fish with the lemon, minced garlic, pepper, coriander and a little salt and pepper. Let the fish marinate well in the fridge until a milky broth forms and the fish is "cooked" or cured by the acid of the lemon.
Strain the broth and mix it with the cold milk and the fish broth. We serve the tiger's milk cold and with a splash of the liqueur to taste.