LECHE DE TIGRE
Serves: 4-6 people
Ingredients
3 medium-sized prawns per person
4-6 pcs. fish cut into small cubes per person
100g yellow chili paste Uku
1 tbsp. rocoto chili paste Uku
200 ml fish stock (make it yourself by boiling 3-4 fish in 350 ml water. Strain the fish and cool the fish stock)
100 ml whipping cream
350 ml freshly squeezed lime juice
1 tbsp. coriander, finely chopped
2 red onions, finely chopped
2 cloves garlic, finely chopped, or 2 tsp. garlic powder
5 ice cubes
50 g Chulpe corn, popped
Salt
Additional:
Chifles (banana chips made from deep-fried bananas)
Preparation:
Stir yellow chili paste, rocoto paste, garlic and cream well together in a bowl. Then add the fish stock and afterwards the ice cubes so that the whole mixture is well cooled. Now add the lime juice (must always be added at the end so that the mixture does not separate). Finally add coriander, stir, and season with salt.
Serving:
Rinse the chopped red onions in a bowl so that the taste is not too intense. Then divide the chopped onions into 4-6 glasses and pour the mixture into the glasses. Put shrimp and fish on the edge of each glass, add popped corn kernels in the glasses and garnish with chifles (banana chips).
