THE SECRET TO CEVICHE!!

Prepare the vegetables for the Leche de Tigre: separate the red onion, ginger, celery, garlic, and pepper, separating the cilantro stems and reserving the leaves for plating.

Prepare the fish by setting aside the clean trim/scraps and cutting the rest of the fillet into small cubes, discarding the smallest scraps or saving them for the initial Leche de Tigre process.

In a bowl, combine the vegetables (onion, ginger, celery, garlic, pepper, cilantro stems) with plenty of fresh lime juice (suggesting the use of a squeezer) and salt. Lightly mash them to release the flavors.

Refrigerate the vegetable and lime mixture to marinate for at least one hour for the initial formation of the Leche de Tigre.

Strain the initial mixture, pressing the solids well with a spoon to extract all the liquid and flavor.

In the strained liquid (which is the base of the Leche de Tigre), add the fish scraps and process with an immersion blender or standard blender.

Strain the processed mixture again to obtain the finished Leche de Tigre, reserving this liquid for plating.

Toss the fresh fish cubes (reserved in step 2) with the Leche de Tigre, ensuring the fish is only submerged for a maximum of 5 minutes.

Assemble the dish by topping the ceviche with thinly sliced red onion, chopped fresh cilantro, and pepper slices. It can be accompanied by sweet potato or toasted corn kernels served on the side.