A Tiger’s Milk Recipe
A simple take on a Peruvian kitchen staple.
Get sashimi grade fish. Fresh fish is essential so make friends with your fishmonger and buy locally sourced fish.
Any white fish will do. I use pollock, coley, gurnard, dab, salmon, trout, crab, seabass, and sea bream.
Peruvian, Brazilian, Indian or Spanish limes can be used. Other limes tend to have thick membranes and contain insufficient juice.
Amarillo Chillies, known in Peru as Aji Amarillo, are one of the many chillies used to accompany the citrus in the marinating process. They add a depth of flavour to the acidity. Other common choices are limo chilli, rocoto pepper and charapita chilli.
That way the tiger’s milk marinade can sear the ends nicely, but leave the middle raw if applied just a couple of minutes before serving.
The key to a great ceviche is that each ingredient mixes with another. Don’t over marinade. The chemical reactions only last for 5-8 minutes. After that all the fireworks stop!
Don’t use a lime squeezer. That way you don’t interfere too much with the bitter membrane. Aim for quality over quantity and only squeeze ¾ of the lime’s juice, to avoid the bitterness of the citrus.
Martin Morales is an award winning Peruvian restaurateur, chef and founder of the Ceviche Family, a Latin American inspired restaurant group. He is also a cookbook author, entrepreneur and arts producer. He now runs Ceviche Family which includes Ceviche and Andina’s collection of six boutique award-winning restaurants and a bakery, a record label, an art gallery. He also hosts Martin’s Peruvian Kitchen (a YouTube Channel) and is a Trustee of Amantani. Visit his site here for more information.