A cold Peruvian coastal classic that wakes up the palate in one hit. Tart, savory, and spicy, it pairs a milky-looking seafood liquor with fresh fish cubes, crisp red onion, and toasted corn. It has the nerve of ceviche, but here the juice stops being a supporting player and takes over the whole glass.
Keep the fish, fish stock, lime juice, and ice thoroughly chilled. Cut half the fish into small cubes for the glasses and the rest into chunks for blending. Slice half the red onion into very thin feathers and roughly chop the rest; finely chop one quarter of the ají limo and one quarter of the cilantro
Turn what you find into an experience you can actually bring to your kitchen.
Add the remaining fish, red onion, ají limo, and cilantro to the blender with the celery, garlic, ginger, fish stock, lime juice, salt, white pepper, and ice. Blend on medium for 25 to 30 seconds, only until the liquid looks milky, even, and slightly thickened; overblending bruises the herbs and can make the flavor harsh. Strain immediately through a fine-mesh strainer, pressing gently just once.
Divide the fish cubes, feathered red onion, and chopped ají limo and cilantro among four glasses. Pour the freshly strained tiger's milk over them and finish with the toasted corn just before serving so it stays crunchy. Have it immediately and well chilled: it should hit citrusy and savory first, then taste of the sea, and finish with chile heat, with tender fish and crisp corn in every glass. That is tiger's milk made for the glass, with all its punch. 🐯
