Leche de TigreLeche de Tigre, is another Peruvian dish that is surrounded by hearsay, discussion and, very often, heated debate. It is also quite good and worth the effort of winding through this dense forest of dissent.
During my time in Peru I have heard numerous stories of this drink/dish's efficacy as an aphrodisiac, hangover cure and all around stimulant (thus the name, "Tiger's Milk"). Which is interesting because it seems almost impossible to find a consensus on how to prepare it.
I have had it served as a shooter with beer, mixed with Pisco, straight as it is. I have had it prepared as little more than the excess juice from a large dish of ceviche, as a streetcorner snack and as a complex entree in its own right.
But pretty much the basics remain the same - lime juice mixed with fish. It is a natural extension of ceviche which is prepared by allowing raw fish sit in lime juice to "cook." If fact, it includes pretty much all the same ingredients - just the proportions are substantially altered. The next question is what else needs to be done to elevate it to the status of leche de tigre?
Most versions I prefer achieve this by the inclusion of fish stock. This gives the drink a body to it the straight juice from ceviche lacks. This particular recipe is derived from the recent cookbook series Las Cocinas del Peru and takes this approach.
Mix all the ingredients together in a non-reactive bowl. Let sit for about 10 minutes.
Pour into four small glasses ensuring an equal portion of the fish and other ingredients is in each. Serve immediately, garnished as desired.
|comment posted by: Cesar Armijo on august 1, 2010 @ 4:48 am|
Quisiera saber porque se ve blanca la leche de tigre? si no lleva leche de ningun tipo, la he probado y me gustado mucho porque me han dicho que es la Viagra Natural y ademas es afrodisiaco
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