Tiger's Milk

A single Tigers Milk bar

Tiger's Milk is a traditional Peruvian dish, often considered the national dish of Peru. It is a citrus-based marinade that cures the seafood in ceviche. The name "Tiger's Milk" (Leche de Tigre in Spanish) is derived from its milky appearance and its invigorating properties.

Ingredients[edit | edit source]

The primary ingredients of Tiger's Milk include:

Preparation[edit | edit source]

Tiger's Milk is prepared by mixing the lime juice with fish stock, finely chopped onions, chili peppers, garlic, and cilantro. The mixture is then seasoned with salt. The resulting liquid is used to marinate raw fish, which is the basis for ceviche. The acidity of the lime juice "cooks" the fish, giving it a firm texture and opaque color.

Culinary Uses[edit | edit source]

Tiger's Milk is not only used as a marinade for ceviche but also consumed as a drink. It is believed to have invigorating and aphrodisiac properties. In Peru, it is often served in a small glass as an appetizer or a shot, sometimes with a piece of fish or seafood.

Cultural Significance[edit | edit source]

In Peruvian culture, Tiger's Milk is considered a hangover cure and is often consumed after a night of drinking. It is also a popular remedy for stomach ailments due to its refreshing and revitalizing properties.