Tiger milk with rocoto 🐯

Blanch the clams, shrimps, cuttlefish and mussels (e.g. 15 seconds), so that they open up. The more raw the better, because they will be cooked in the leche de tigre.

Cut all the ingredients into small cubes.

For the leche de tigre, put the lemon juice, fish trimmings, broth, celery and ice cubes in a blender. Add salt. Add the chili, cilantro and onion. Blend. Reserve in the refrigerator.

Bring a pot to boil to cook the corn until tender. Shuck and set aside.

Put the onion and chili in a bowl. Add the coquinas, shrimp, cuttlefish and sea bass and cover with lemon juice. Salt and mix well. Stir in the ground rocoto and leche de tigre. Add the coriander and corn (it should not be hot).