“Tiger Milk” is a fundamental preparation in Peruvian cuisine, described in the video as “mother sauce” of Lime-style ceviche. It's not just the juice resulting from the preparation of ceviche, but a cold and powerful sauce that's made from scratch to marinate fish.
It is characterized by its intense flavor and its perfect balance between the pronounced acidity of the lemon, the umami of the fish and an aromatic background of garlic, ginger and celery. Its name, as explained by the chef, is due to its fame as an aphrodisiac and as an effective remedy for hangovers. This base is not only used for ceviche, but it also serves to derive other cold preparations.
