Name: Leche de Tigre
Yield: Serves 4
Ingredients: 1 small limo chili pepper, no veins, chopped; 10 oz. (300 g) red onions, roughly chopped; 2 small garlic clove; 4 cilantro sprigs; 3½ oz. (100 g) white fish meat, clean; 2 tsp. hondashi; 3½ oz. (100 g) celery, chopped; 4 ice cubes; 2 cups (480 ml) fresh squeezed lime juice; 1 tsp. grated ginger; ½ tsp. ground pepper; Salt

Ingredients

1 small limo chili pepper, no veins, chopped
10 oz. (300 g) red onions, roughly chopped

Method

Combine all vegetables and aromatics in a bowl. Season with salt and pepper. Add the fish meat, ice cubes and hondashi, season with salt. Mix well and let rest for 10 minutes. Add the lime juice and mix.

Process everything in a blender, pulse until all vegetables and fish meat are almost a purée.

Pass through a fine sieve and squeeze well, pressing against the sieve, to get out