I was once accused of being “an evil agent” working for the Chilean government to sabotage the reputation of Peru… a little unforeseen side effect of my unusual career in the murky world of intelligence. Nonetheless, despite the attempted slander I am a firm fan of Peruvian cuisine and drinking culture. I love Pisco and prefer a Pisco Sour over most other cocktails.
Seafood plays a big role in some of the more distinctive dishes originating in Peru. Acclaimed Japanese chef Nobu Matsuhisa seems to use a lot of Peruvian-inspired recipes and I’ve had one or two delightful dishes in some of the Latin American restaurants in south London. So I decided to have a go myself. I made a very simple ceviche using a fresh salmon fillet, cut into pieces and left submerged in a tub containing the juice of three lemons, a chopped onion, a handful of chopped coriander, a chopped chilli and a dash of Sriracha sauce for five hours. I was slightly nervous about it, imagining that I would create some sort of monstrous fish-stinking disaster. However, when I served the fish it smelt fresh and zesty with a lovely silken texture like sashimi. Obviously you don’t need to cook the fish so it’s pretty easy after you’ve assembled everything.
Anyway I’m rambling. Here it is, served with the marinade in a shot glass. This is known as Leche de Tigre (Tiger’s milk) and is drunk as a shot. Apparently it’s an aphrodisiac; I found it refreshing and spicy.
So obviously I turned it into a martini. I couldn’t find anyone online who had done this before so here is my recipe:
1 measure of vermouth
1 measure of Leche de Tigre
4 measures of gin or vodka
Pour and stir. I served it without a garnish. It went down very well: I like a spicy martini but this one also had a really heady citrus kick to it as well. I really wasn’t sure whether or not any of this would work, the ceviche or the martini but I’m pleased to report that it was both very easy and tasty!
So, dear Peru, I’m not an evil agent of the Chilean government trying to bring you down. I’m very fond of your cuisine. Salud!
5 thoughts on “The Peruvian Tiger’s Milk Martini (con Leche de Tigre)”
The zesty flavours and smooth texture of the Salmon fillet ceviche are just spectacular, complemented perfectly by the taste bud explosions from the Leche de Tigre. Absolutely outstanding!