Add <quantity>400<unit>ml</unit></quantity> of tucupi to a saucepan over medium heat

Peel <quantity>¼<unit>thumb</unit></quantity> of ginger and add to the tucupi

Trim and deseed <quantity>1</quantity> chili pepper and add to the tucupi

Simmer for 10m to set the flavors. Transfer to another container and discard the ginger and chili

Chop the white part of <quantity>4</quantity> scallions. Reserve the greens for another recipe

Trim, peel, and roughly chop <quantity>½</quantity> cucumber

Add the cucumber and chopped scallions to a blender

Add the tucupi and blend on high speed until smooth. Add a little bit of water if the taste is too strong or too spicy

Sieve it through a fine mesh sieve. The tucupi aguachile is ready

Slice <quantity>2</quantity> white fish loins into <quantity>2<unit>mm</unit></quantity> slices on a slight diagonal

Twist each slice and arrange half of them in a plate with high side

Top them with pickled vegetables to taste

Drizzle with a portion of the Tucupi Aguachile

Season with black pepper and salt to taste

Finish with extra virgin olive oil to taste and garnish with fennel fronds and edible flowers. The tiradito with tucupi aguachile is ready

Enjoy the invigorating flavors of this dish that will leave you craving for more!