Dice <quantity>½</quantity> red onion and place in a bowl

Deseed and dice <quantity>⅓</quantity> of chili pepper and add to the bowl

Dice <quantity>1</quantity> small piece of ginger and add to the bowl

Dice <quantity>¼<unit>stalk</unit></quantity> of celery and <quantity>1<unit>stalk</unit></quantity> of coriander. Add to the bowl

Add <quantity>1<unit>tsp</unit></quantity> of salt. Stir to combine and refrigerate for 12h to marinate

Add <quantity>¼<unit>cup</unit></quantity> of fresh lime juice and <quantity>1</quantity> ice cube to the marinated vegetables

Add a splash of cold water, <quantity>3<unit>tbsp</unit></quantity> of coconut milk and salt to taste

Transfer to a blender and mix until well combined

Strain. The coconut leche de tigre is ready

Finely slice <quantity>½</quantity> small red onion and soak in a bowl of cold water

Deseed and dice <quantity>½</quantity> red chili

Cut <quantity>1</quantity> small white fish fillet into medium dices

Transfer the fish to a bowl and season with salt to taste. Add the diced red chili and stir to combine

Cover with the Leche de Tigre and stir to combine. Add the sliced red onion

Serve the fish on a plate and drizzle with the leche de tigre to taste

Garnish with <quantity>1<unit>tbsp</unit></quantity> of canned giant white corn kernels and <quantity>1<unit>tbsp</unit></quantity> of toasted corn

Garnish with cilantro leaves and chili oil to taste. The ceviche is ready

Enjoy!