Tiger’s milk

Name: Tiger’s milk
Ingredients: 200 g Celery stalks; fresh ginger (peeled); 1 Garlic clove; 2 Fine sugar; 150 g Shallot; Harissa; 4 Fine sea salt; 300 ml Lime juice; 80 g coriander seed (ground - 25009107); 350 g Ice cubes

The basis for ceviche! Tiger’s milk is an acidic base for cold curing.

Ingredients

200gCelery stalks

fresh ginger (peeled)

1Garlic clove

2Fine sugar

150gShallot

Harissa

4Fine sea salt

300mlLime juice

80gcoriander seed (ground - 25009107)

350gIce cubes

Preparation

Put all ingredients, except the lime juice, ice cubes, and harissa, in a blender and blend until completely smooth.
Chill for at least 1 hour.
Return to the blender and add the lime juice and ice cubes. Blend until the ice cubes are dissolved.
Strain and, if desired, season with a little extra salt and some harissa.

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