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Tuna Ceviche with Tiger milk

tuna ceviche

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Tuna ceviche with tiger milk
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Ceviche with Tigers Milk is a true show stopper dish from Peru. Using Tigers Milk gives that the ceviche an added citrus, spicy kick and the Tigers Milk is renowned for curing hangovers... allegedly

This is a twist on the existing tuna ceviche recipe on the site. You can also swap the fish if you want to something like a sea bream which will work perfectly well


  • 2 fresh tuna steaks (you can use frozen but make sure they are defrosted)
  • For the mango salsa
  • 1 mango
  • 1 red onion
  • 1 red chilli
  • 1 bunch coriander
  • Black pepper
  • Salt
  • Tiger Milk
  • Fresh ginger
  • 1 garlic clove, grated
  • 6 sprigs coriander, roughly chopped
  • 8 limes
  • 2 tsp chilli paste
  • 1/2 tsp salt


    First you need to make the tiger’s milk so grate an inch piece of peeled fresh ginger, the grated garlic clove, chopped coriander and the juice of the eight limes into a bowl and give this a good mix. Leave to infuse at room temperature for 15 minutes before sieving the liquid into a clean bowl.

    Add the chilli paste, salt and give it a stir before keeping in the fridge

    Dice the tuna into small cubes and add to a bowl of tiger’s milk. Mix well, cover and place in the fridge for about 45 minutes. The acidity of the lime juice ‘cooks’ the raw fish.

    Whilst the tuna ‘cooks’, finely chop the red onion and red chilli and place in a clean bowl. You’ll need a good handful of finely chopped coriander for this so pick off the leaves of half the bunch, chop and add to the bowl. Last is the mango. I find it easier to slice in half length wise and carefully remove the stone. When the stone is removed slice the flesh lengthwise and then across the inside of the mango, turn inside out and then scrape the flesh off and you’ll find its already diced for you. Add the diced mango into the bowl with the onion etc and mix well

    To serve, strain the tuna and tigers milk and present the tuna pieces on a plate. The salsa should be served in a separate bowl so people can spoon the salsa over the top if they want

    You can use ready-made tortilla crisps (i.e. Doritos salted nachos) or use flour tortillas baked in the oven. To make the flour tortillas, simply brush with a vegetable oil on both sides, cut into eight ‘triangles’ and place into an oven, pre-heated to 200 degrees on a baking tray. After about 4 minutes, remove from the oven, turn the ‘triangles’ over to bake the other side for a further 4 minutes and then place on a paper towel to dry off any excess oils.