Leche de tigre, a drunk aperitif that puts you in tune

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.

Tiger milk

Print recipe

If you have never heard of Leche de Tigre, here you will find the opportunity to try it. It will surprise you, for sure

• Ángela

• Kitchen: cuisine
• Recipe type: drinks

• Total time:

Ingredients

• 250 gr. of white fish
• 150 gr. shrimp or other shellfish (octopus
• clams
• crab…)
• 500 ml. evaporated milk
• 3-4 lemons
• 2 cloves of minced garlic
• 1 tablespoon red or green bell pepper
• 1 tablespoon chopped fresh coriander
• pepper
• shawl
• Pisco (or vodka)

Preparation

1. We begin by seasoning the raw fish with lemon, minced garlic, pepper, cilantro and a little salt and pepper

2. We let the fish marinate well in the fridge until a milky broth is formed and the fish is "cooked" or cured by the acid of the lemon.

3. Strain the broth and mix it with the very cold milk and the fish broth

4. We serve the leche de tigre very cold and with a splash of liquor to taste.

Image: Foodperu