Ceviche with Tigers Milk
For the Tigers Milk I used the following (please keep in mind that I added my own flare to this recipe and I always encourage everyone to do the same)
FOR THE TIGERS MILK:
1 celery stalk
Coriander stalks - around half a bunch worth
Half a white onion chopped
Half a red chilli chopped
2 cloves of garlic
2 teaspoons grated ginger
Juice of 3 limes and 2 lemons
Salt
Combine the above ingredients and set this aside for 30 minutes to let the salt and citrus infuse the other ingredients.
Then blend together in a bullet blender and pour into a strainer. Gently use a spoon to push the liquid through so you are left with a pinkish liquid.
You just made Tigers Milk! 🥳
Now to make the Ceviche:
2 fillets of kingfish or snapper chopped into cubes
1 - 2 birds eye chillies finely sliced
Teaspoon of salt
1 tabelspoon of korn kernels
Mix the salt, fish and chilli with an ice cube and set aside to cure for 10 minutes.
When ready, plate up the fish in a bowl, pour over a generous amount of your tigers milk and serve. Garnish with some coriander and a slice of lime.
YUMMMO!!