5 persons / 30 minutes

Fact:

Tiger’s milk is called that way because of the milky white color and because it is good for your resistance, it is a perfect hangover drink and…it is an aphrodisiac ayeayeaye!

Ingredients:

• 600gr sea bass
• 1 red onion
• 1 sweet potatoe
• 1 hand of canchita (maïz chulpe)
• 1 hand of choclo, Peruvian corn
• 1 hand of cilantro leaves
• salt

Tiger's milk

• 10 limes
• 2 cm peeled ginger
• 1 stalk of celery
• 2 chillies (without the seeds)
• 3 cilantro stems
• 4 cm sea bass
• 2 ice cubes

Preparation:

1. Boil the sweet potato and heat the canchita in a bit of oil on medium heat. Cover and cook until all the kernels have popped, about 7 minutes.
2. Cut the potato in cubes of 2x2cm.
3. Cut the red onion in thin slices and put them in cold water with salt.
4. Cut the sea bass in pieces of 2x2cm. Keep 4cm for the tiger’s milk. Sprinkle salt over the fish.
5. Mix de lime juice and the rest of the ingredients into tiger’s milk and strain the juice.
6. Cover the sea bass in the tiger’s milk and leave for 15min.
7. Rinse the onions rinse well with cold water to remove the 'onion sharpness' and to soften the structure.
8. Put everything on a plate and garnish with the canchita, choclo, potato, onion and cilantro.

2 persons / 15min preparation 

Fact:

This is Kokoda, Fiji's ceviche with coconut milk to balance out the acid. For fish lovers out there: also yummy if you replace the avocado by halibut!

Ingredients:

• 50ml coconut milk
• 3/4th bottle Let’s Salsa Explosive Pineapple hot sauce  OR 1 chillies
• juice of 1/4th lime
• 1/4th teaspoon salt
• 2 avocados cut in carpaccio
• 2 teaspoon of mango cut in small strings
• 1 spoonof chillie in small strings
• 1 spoon of basil cut in small strings.

Preparation:

1. Mix the coconut milk, hot sauce OR chillies, lime juice and salt
2. Put the avocado carpaccio on a plate
3. Cover the avocado with the tiger’s milk
4. Garnish with mango, chillie and basil. 

2 persons / 15min preparation 

Fact:

Agua Chile is a traditional shrimp ceviche from Mexico, Sinaloa.

Ingredients:

• Ingredients
• 300 g cooked large shrimp
• 1 avocado, sliced thinly
• 1⁄2 cucumber, cut strings
• 1 red onion, thinly sliced cut into half moons
• 2 sprigs of coriander leaves • 6 green jalapeño rings
  
• Tiger's milk ingredients: juice of 2 limes • 6 tsp green Tabasco • 1 tsp salt
• Also needed: garnish ring (8 cm)

Preparation:

1. Peel and cut the red onion in two and then slice it thinly.
2. Place them in a bowl with water with ice and put in the fridge.
3. Mix the tiger's milk ingredients.
4. Stir the shrimps into the tiger's milk and let stand for 2 minutes.
5. Remove the shrimps from the tiger's milk and gently mix them with the rest of the ingredients.
6. Remove the bowl from the fridge and rinse the onions.
7. Place the garnish ring in the center of a plate and make a base of the avocado slices, place a layer of shrimp on top, then a layer of red onions and repeat until the ring is filled.
8. Garnish with the cucumber strings, coriander and jalapeño rings.

4 persons / 15min preparation 

Fact:

Tiradito is ceviche based on the Japanese influences where you eat the fish raw and cut in slices.

Ingredients:

• 300 gr yellow fin tuna cut in small slices
• 2 spoons of Tomasu sweet soy sauce
• 1 chillie finely chopped
• juice of 3 limes
• 1/2 red onion cut in very fine rings
• 2 cup of white vine vinegar
• 1/4 cup of sugar
• half a cup of sesame seeds
• cilantro
• 1 teaspoon with small strings of cucumber.

Preparation:

1. Cook the sugar and vinegar till ten sugar is dissolved
2. Let it cool down and pour over the onion
3. Mix the soy sauce, the chillie and lime juice
4. Coat the tuna with the sesame seeds and roast briefly (no oil!), 10sec on each side.
5. Put the tuna slices on a plate, pour the tiger's milk over the fish and garnish with the onion, cucumber and cilantro.