Cut <quantity>6</quantity> limes

Squeeze limes through a strainer with ice to prevent oxidation until obtain <quantity>170<unit>ml</unit></quantity> juice

Place the lime juice, peeled ginger to taste, and <quantity>¼<unit>stalk</unit></quantity> of celery in a blender

Add <quantity>60<unit>g</unit></quantity> of white fish, <quantity>½</quantity> small red onion and ají chili pepper to taste

Blend into large chunks

Strain through a sieve into a jug

Add <quantity>1<unit>spring</unit></quantity> of coriander and let marinate until serve. The leche de tigre is ready

Dice <quantity>200<unit>g</unit></quantity> of white fish fillets and place in a bowl

Thinly slice <quantity>¼</quantity> of small red onion

Thinly slice red finger chili pepper to taste

Season the fish with salt to taste

Add the Leche de Tigre and stir to combine

Add the sliced onion and the chilli

Season with coriander leaves to taste. Mix and leave to marinate for at least 20m

Serve and the ceviche is ready

Enjoy!