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Leche de Tigre Con Chicharron Tiger's Milk with Pork Rinds
Esta receta es un homenaje al sabor nacional. Preparamos una base de leche de tigre potente y equilibrada, usando el alma del cebiche: el jugo de la cocción y el pescado fresco. Para coronar, un chicharrón de pescado marinado con mostaza y sillao que le da un sabor profundo y una textura que contrasta de maravilla con el jugo helado. [This recipe is a tribute to national flavor. We prepare a strong and balanced base of tiger's milk, using the soul of ceviche: the cooking juice and fresh fish. To top it off, a fish crackling marinated with mustard and soy sauce that gives it a deep flavor and a texture that wonderfully contrasts with the chilled juice.]
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