Leche de Tigre

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

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