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Tiger’s milk with watercress

The basis for ceviche! Tiger’s milk is an acidic base for cold curing.

Ingredients

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

Preparation

  1. Put all ingredients, except the lime juice, ice cubes, watercress, 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 a bag of watercress.
  4. Blend until the ice cubes are dissolved.
  5. Strain and, if desired, season with a little extra salt and some harissa.