• Cut the Alaska Pollock into even cubes and keep refrigerated until serving.
• Slice the red onion into thin julienne strips and rinse in cold water to soften its flavor. Drain well before use.
• Prepare the cooked choclo corn and reserve the Peruvian fried corn for the final garnish.
• Mix the Alaska Pollock with the tiger’s milk just before serving, avoiding prolonged exposure so the fish retains its texture.
• Add the red onion, cilantro, ají limo, and cooked choclo corn. Adjust seasoning with salt and lime if necessary.
• Finish with the Peruvian fried corn at the last moment to preserve its crunchy texture.

Tiger's Milk

• Blend the Alaska Pollock trimmings with the lime juice, celery, white onion, garlic, ginger, cilantro, ají limo, salt, and white pepper.
• Add the ice or very cold water to help emulsify the mixture and maintain its temperature.
• Blend briefly, avoiding any warming of the preparation.
• Strain finely and keep refrigerated until service.
• Adjust salt, acidity, and heat before use.

Finishing

• Serve very cold, with the tiger’s milk clearly present and the Peruvian fried corn added at the end. The final dish should be fresh, acidic, slightly spicy, and balanced with a crunchy contrast.

Notes

• Keep the Alaska Pollock and tiger’s milk refrigerated at all times until plating.
• The tiger’s milk should be blended only as much as necessary to preserve freshness and prevent warming.
• The Peruvian fried corn should be added immediately before serving to prevent it from becoming soggy.