Tiger’s milk, or leche de tigre, is the milky liquid left over from curing raw fish for ceviche, a mix of lime, garlic, onion, salt and a bit of ‘fish juice’. The trick is getting the balance right, so taste, and taste again – you might like more salt, another squeeze or two of lime, or maybe a smidge more ginger. Have fun with it! And relish in creating a dish that’s authentically Nikkei.
