Tiger’s Milk


  • ½ cup freshly squeezed lime juice
  • 100 grams of white fleshed, fish fillets
  • ½ cup fish stock
  • 1 cup minced celery
  • 1 Aji Limo finely minced without seeds or veins.
  • 1 Yellow Peruvian pepper (Aji Amarillo)
  • 2 cloves of garlic
  • ½ cup small diced red onion
  • 4 ice cubes
  • 1 tablespoon of minced cilantro
  • Salt and pepper



  1. In a blender place lime juice, fish, fish stock, aji limo, aji Amarillo, garlic, and well blend.
  2. Pour into a receptacle to which you add minced cilantro, ice, onion, salt and pepper to taste. Mix and refrigerate.
  3. Serve in glass or cups. You can accompany this cocktail with toasted corn, highland style, or decorate it with shrimp tails and fish.