- 5 tbsp yellow ají paste (buy in South American markets)
- 150 g cooked cancha corn kernels (buy in South American markets)
- fine sea salt
- 400 g very fresh skinless salmon fillet, pin-boned
- chives, dill and green mustard leaves, roughly chopped, to garnish
- 100 g celery, roughly chopped
- 100 g onion, roughly chopped
- 2 garlic cloves, peeled but left whole
- 3 cm piece of fresh root ginger, peeled
- 2 tbsp fine sea salt (and some extra to season)
- 1 tsp sugar
- 100 g coriander stems
- juice of 1 kg limes (you need about 150 ml lime juice)
- 30 g very fresh skinless white fish fillet
- 200 g ice cubes
- 1 tbsp deseeded and finely chopped ají limo chili (chile), or pickled jalapeno pepper
For the tiger’s milk:
Place the celery, onion, garlic, ginger, salt, and sugar in a blender and blend until puréed. Add the coriander stems to the purée, the leave to marinate in the refrigerate for 1 hour before removing and discarding the coriander. Cover tightly and refrigerate until ready to use in the preparation of tiger’s milk. Add the lime juice, 4 tbsp of the tiger’s milk base, fish and ice cubes to a blender and blend for 1 minute. Strain through a fine-mesh sieve into a non-reactive bowl. Adjust the seasoning with salt and add the chilli. Cover and refrigerate for 5 minutes before using.
Put the tiger’s milk in a blender with the yellow ají paste and blend for 3 minutes. Pass through a fine-mesh sieve and adjust the seasoning adding more salt if necessary. Cover and set aside in the refrigerator. Crush the cooked corn kernels with a mallet, then set aside for the garnish.
Cut the salmon into 2 cm cubes. Place the salmon cubes in a deep plate or a wide bowl and pour the tiger’s milk mixture over the salmon to dress it.
Garnish with the crushed corn kernels and herbs.