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A Tiger’s Milk Recipe

Also known as Leche de tigre, Tiger’s Milk is a spicy citrus marinade that sparkles with the tangy flavours of acid and spice.

  • Prep Time: 10 minutes
  • Serves: 4
Trout and toradito ceviche in a bowl of tiger's milk dressed with sprigs of green


  • 5mm sliced ginger
  • 1 garlic clove, halved
  • 4 coriander sprigs (add to taste)
  • 1/2 rocoto pepper deseeded and chopped


  • Place the ginger, garlic, coriander and lime juice into a bowl.
  • Allow to infuse for 5 minutes, then strain.
  • Add the rocoto pepper or chilli to the liquid and add ½ teaspoon of salt.
  • Transfer the mixture to a food processor and blend until smooth.
  • Taste and adjust the salt and lime juice as necessary.
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