Amarillo Chilli Tiger’s Milk
This is our classic tiger’s milk. It is probably the most versatile and the one we use most often at Ceviche.
Amarillo Chilli Paste, Makes About 190g
This basic chilli paste works best with Peruvian chillies: amarillo, panca or rocoto. Many chillies can easily be substituted with others without the flavour of the overall dish being totally compromised.
Keep your fish refrigerated until just before using. We recommend using fine sea salt for making any kind of ceviche as it is higher quality than other salts and more beneficial in cold ‘cooking’. With any other kind of cooking with, heat normal table or rock salt is sufficient.
There are over 150 types of sweet potato in Peru with varying skin and flesh tones as well as degrees of sweetness; some are much nuttier in flavour. The best way to cook them is to bake them whole in the oven as you would a potato, although they also make very good chips.
If you are using dried chillies (such as panca chillies), dry roast them in a frying pan for 1–2 minutes and then cover with warm water to rehydrate. It may take several hours but the chillies should plump up almost to the point that they look fresh/frozen. Strain and deseed and you should end up with around 100g of chilli.
If you are using rocoto, substitute half the quantity with sweet red pepper. This is because rocotos are very hot and the flavour needs balancing out a little.
To sterilise glass bottles or jars, wash them in hot soapy water and place in a low oven (150°C/gas mark 2) until ready to use.
As a general rule you can store chilli pastes for up to a week in the fridge. They will keep quite well if you decant into sterilised jars and cover with a layer of vegetable oil. And as mentioned earlier you can freeze them. A useful for tip for freezing is to put the paste into ice cube trays in tablespoon and teaspoon measurements and then decant into plastic bags once frozen.