Tigre milk: Ceviche's juice

Hello! How are you? Welcome to Paulina Cocina, here on your trusted blog. Today I bring you the recipe for Tiger's Milk . You'll see it's much easier than you thought. From here, we're all prepared to cook it, with the perfect recipe. Tiger's milk is nothing more than the juice left over after cooking ceviche.

Back then, I was telling you that tiger's milk is the juice that the fish releases and all the additives we use to prepare ceviche , but over time it has become a little more sophisticated and we can cook it specifically and use it for other purposes.

In this article, I'll tell you everything you need to know before preparing it, how you can use it, and the secrets you can't miss for success. Stay with me, because we're not afraid of success here.

About tiger's milk

The story goes that a restaurant owner began serving the dish to Lima soccer players who were tired from training in high temperatures. They recovered immediately with this Peruvian concoction and returned every two days to the restaurant where they got the drink. The story worked so well that the chef-owner decided to open four more restaurants in Peru.

Its name comes from its white color, and in addition to its nutritional properties, it cures hangovers, and it's said this juice may have aphrodisiac properties (hence the "tiger" name). You'd have to try it to find out. If you know anything about this or other theories and want to share them with me, I'll read them in the comments.

How do you use tiger's milk?

Today, tiger's milk is known as a condiment or sauce for ceviche, and also as a drink, almost a restorative. The residue left on the plate after eating ceviche or Peruvian ceviche, mostly lemon juice, was originally called tiger's milk. However, this juice has absorbed the flavors of the ingredients that make up the ceviche.

• PAUSE: If you are currently craving ceviche and want to make it yourself, here is the recipe for How to Make a Good Peruvian Ceviche , step by step.

However, the creativity of various societies has expanded the possibilities of enjoying tiger's milk by using different fish and shellfish, flavoring it with various blended fruits. The basic ingredients for making tiger's milk are: fish and shellfish to taste, salt, pepper, garlic, ginger, limes, cilantro, red onion, milk (evaporated), fish stock, and limo chili.

Its flavor is the result of the concentration and mixture of many strong flavors and we are in love with it.

Why is it good to drink tiger's milk?

It's a drink highly concentrated in vitamins C and A, which is found in chili peppers, helping to strengthen the immune system. Add to this the source of Omega 3 found in fish and shellfish, along with vitamins A and D, phosphorus, magnesium, selenium, and iodine; combined, we get a cocktail of health benefits.

There are several theories behind its use. Here are a few, and in the comments, tell me what other uses you have for it.

It is a necessary source of energy

Tiger's milk is a good alternative to get some of the energy your body needs and keep it under control.

So, this infusion will be filling and relatively low in calories, between 70 and 80 kcal per 100 grams. This is the exception for fatty or blue fish, which have between 120 and 200 kcal per 100 grams. 

To protect ourselves from certain diseases

The nutritional properties of the ingredients in this stew help prevent certain ailments. Consuming it weekly could help prevent anemia and diabetes.

They have essential nutrients for growth

This stew is ideal for a balanced diet. Fish and shellfish also contain between 15% and 20% protein.

Without further ado, try this interesting, different, healthy, energetic, and delicious infusion.

Tiger's Milk Recipe

Ingredients

• Fish in pieces 
• Lemon juice (to taste)
• 1 seeded chili pepper 
• 1/2 purple onion
• 1 garlic clove
• 1 piece of ginger
• Sprigs of cilantro
• Celery stalks
• salt and pepper 

How to prepare tiger's milk step by step

1. Put a few pieces of white fish in a blender with onion, lemon, a lime, two tablespoons of fish stock, salt, a piece of celery stalk, hot pepper or seedless lime, a clove of garlic, ginger, and begin blending.
2. After about 1 or 2 minutes, add the cilantro and blend again for 5 to 10 seconds. Taste and adjust if necessary.
3. Strain this smoothie leaving it completely liquid.
4. If you prefer, you can use a glass for plating. Place chunks of fish and onion in the bottom of the glass and cover with the tiger's milk. Top with a little chopped cilantro, and that's it!