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Tiger’s milk with aloe vera

The basis for ceviche! Tiger’s milk is an acidic base for cold curing.We add the tiger's milk to the raw ingredients and vacuum seal it, which speeds up the process.

Ingredients

1units.itemsGarlic clove
200gCelery stalks
80gcoriander seed (ground - 25009107)
2Fine sugar
fresh ginger (peeled)
300mlLime juice
4Fine sea salt
350gIce cubes
Harissa
Aloe vera cubes in syrup
150gShallot

Preparation

  1. Put all ingredients, except the lime juice, ice cubes, aloe vera, and harissa, in a blender and blend until completely smooth.
  2. Chill for at least 1 hour.
  3. Return to the blender and add the lime juice, ice cubes, and the contents of 1 jar of aloe vera (without the liquid).
  4. Blend until the ice cubes are dissolved.
  5. Strain and, if desired, season with a little extra salt and some harissa.