Leche de Tigre

Ingredients

• 150 g white fish trimmings
• 300 g very fresh sea bass or sole fillet
• 250 ml fresh lime juice
• 1 celery stick, roughly chopped
• 3 cm fresh ginger, peeled
• 2 garlic cloves
• 1 ají limo, deseeded, plus extra to serve
• 1/2 red onion, finely sliced
• small bunch coriander stalks
• 150 ml cold fish stock
• 6 ice cubes
• 1 tsp salt
• 4 tbsp toasted cancha corn, to serve

Before you cook

• Chill the fish, the stock and the lime juice in the fridge until they are properly cold.
• Cut 200 g of the fish fillet into 2 cm cubes and keep them on ice.
• Squeeze the limes by hand rather than in a press, so no bitterness comes out of the pith.
• Slice the red onion very finely and rinse it under cold water.
• Deseed the ají limo and reserve a few rings for serving.

Steps

1. Put the fish trimmings and the remaining 100 g of fillet into a blender.
2. Add the lime juice, celery, ginger, garlic, ají limo, coriander stalks, cold fish stock, ice cubes and salt.
3. Blend on high for 20 seconds only, so the mixture stays cold and does not turn cloudy and warm.
4. Strain the liquid through a fine sieve into a jug, pressing the solids to get every drop.
5. Taste the liquid, which should be sharp, salty and faintly hot, and adjust the salt and lime.
6. Shake the rinsed onion dry on kitchen paper.
7. Divide the cold fish cubes between four small glasses.
8. Pour the leche de tigre over the fish to fill each glass.
9. Top each glass with the sliced onion, a ring of ají limo and a spoonful of cancha corn.
10. Serve at once, while it is still icy.