Ingredients

• 6 razor clams
• 3 tbsp. Uku yellow chili paste
• 3 tbsp. Uku rocoto chili paste
• 1 splash of pisco (use white wine if you don’t have pisco)
• 60ml lime juice
• 1 tbsp. garlic paste
• 2 branches of cilantro
• ½ avocado in cubes
• 1 radish in thin slices
• 4 ice cubes
• Sesame seeds
• Salt and pepper to taste
• Cilantro oil (blend 2 branches of cilantro together with 120 ml vegetable oil, and sift the mix)

Soak the razor clams in salted water to remove all sand.

Preparation of leche de tigre (tiger’s milk)

Pour Uku yellow chili paste, 30 ml lime juice, ½ a tbsp. of garlic paste & salt and pepper in a bowl. Mix well and season. Set aside.

Preparation of leche de león (lion’s milk)

Pour Uku rocoto chili paste, 30 ml lime juice, ½ a tbsp. of garlic paste & salt and pepper in another bowl. Mix well and season. Set aside.

Serving

Heat the cilantro oil on a flat top grill or in a pan and add the razor clams. Take up the heat to maximum, and flambé with pisco when the dish is at its warmest.

Serve the clams in a deep plate, pour over the tiger’s milk and the lion’s milk, respectively, and top off with avocado (you can choose to flambé the avocado too using a flame gun). Decorate with radish, sesame seeds and cilantro oil.