Tiger's Milk for Ceviche 125 ml

Fish is "cooked" in tiger's milk: chemically, the citric acid in the limes denatures the protein, much like cooking. This method was already used by the Incas 2,000 years ago. Today ceviche is Peru's national dish.

Ceviche is made from raw fish, onions and lime juice. It is one of the most important specialities of Peruvian cuisine and is traditionally served on the Peruvian coast. Ceviche is popular in Peru and also in other Latin American countries such as Ecuador, Chile and Mexico.

Ideal fish varieties are cod, sea bass, tuna, sea bream, squid and sole. Salmon and trout are our highlights. We also use this sauce to season trout that has already been cooked, and Wiener schnitzel.

Foodies and home cooks interested in authentic Peruvian cuisine should definitely try tiger's milk. You'll be fascinated.

The very mild heat of the rocotos in this leche de tigre can be perceived differently from person to person. This is due to the higher proportion of dihydrocapsaicin, which irritates the pain receptors less than the better-known capsaicin of common chilies.