• 8 piecessnails
• 250 gcleaned squid
• 4 pieceslarge clams
• 0,25 earear of corn
• 1 tbspchopped red onion
• 1 tspchopped limo chili
• 8 filletssilverside fillets cut into three
• 85 gcooked and chopped octopus
• 5 small limeslime juice
• 15 clrocoto chili puree
• 3 piecesice cubes
• 1 tspchopped culantro or cilantro leaves
• 2 tbspcancha, toasted corn
• to tastesalt
• 2 lwater to cook the snails
• 25 clfor the tiger's milk: lime juice
• 80 gfor the tiger's milk: fish trimmings
• 15 clfor the tiger's milk: fish stock
• 1 stalkfor the tiger's milk: medium chopped celery stalk
• 3 piecesfor the tiger's milk: ice cubes
• 0,5 chilifor the tiger's milk: seeded, deveined, and chopped limo chili
• 1 tspfor the tiger's milk: chopped culantro or cilantro leaves
• 1 onionfor the tiger's milk: small chopped red onion

Préparation

1. 1Cook the snails in two liters of boiling water until tender. Drain them, remove them from their shells, and cut them into 5 mm slices.
2. 2Blanch the squid for 40 seconds in boiling water, then drain and chop it.
3. 3Cook the clams for 20 seconds in boiling water. Remove the meat from the shells and cut it into 1 cm cubes.
4. 4Prepare the tiger's milk: blend the lemon juice, fish trimmings, stock, celery, ice cubes, and salt. Add the limo chili, cilantro, and red onion, blend again, strain, and refrigerate.
5. 5Cook the ear of corn until tender, drain it, and remove the kernels.
6. 6Mix the onion and limo chili with the silverside, snails, clams, octopus, and squid. Add the lemon juice, salt, rocoto puree, cold tiger's milk, ice cubes, and cilantro. Adjust the seasoning.
7. 7Divide the corn kernels and cancha among four glasses. Remove the ice cubes from the mixture, divide into the glasses, and serve.