We begin by washing the fish very well, let it drain a little and separate one of the fillets and set it aside.

We prepare the tiger's milk. We cut the fish fillet that we reserved into medium cubes and place it in the blender glass, we do the same with the celery stalks and the habanero chili or ají limo if you had it and we place it in the blender, we peel the piece of ginger and We place it together with the other ingredients, add the 4 cloves of garlic, the lemon juice, the fish broth and salt to taste. We grind to integrate all the ingredients, immediately after we add the onion hearts and fresh cilantro, we grind again for about 10 seconds. (if we grind it for more than 10 seconds, the cilantro becomes a little bitter). We strain the preparation to separate the liquid. (This resulting liquid is called tiger's milk). We remove the foam that forms on top and reserve.

We take the cleaned and drained fish fillets and cut them into bite-sized cubes, place them in a bowl and season with salt and pepper to taste and let them marinate for a while while we prepare the other ingredients.

Peel the garlic and crush or finely chop it and add it to the sliced ​​fillets and mix a little.

We cut the lemons without seeds and extract the juice until we obtain ½ cup of juice. (you should not squeeze the lemon completely only 80% in a first extraction since, if we squeeze too much, we would be reaching the white part of the lemon and the juice will become bitter)

Pour the ½ cup of lemon into the bowl, stir well and let it marinate for about 10 minutes.

We take the red onion, remove the center (heart) and slice it into feather or thin julienne shapes, set aside for a moment.

We also chop the habanero chili or ají limo and half a stick of celery into thin julienne strips and set aside.

Finely chop the fresh cilantro sprigs and set aside.

When we have all the ingredients prepared, it is time to prepare our ceviche.

In the bowl of the fish, place the sliced ​​onion, the habanero chili or Ají limo, the celery, the finely chopped fresh cilantro and the cup of leche de tigre, stir the ingredients well and adjust the seasoning.

Ready, it's time to serve the ceviche, you can accompany it with roasted sweet potato and Peruvian choclo (corn kernels) and toast or crackers.