Ingredients: -For Leche de Tigre- - 1¾ cup fresh lime juice - 1¼ cup fish stock - 3 cloves garlic (roasted or raw) - 1 large or 2 small shallots - 2½ teaspoons kosher salt - 1½ celery ribs - 1 tablespoon cilantro stems - 2 tablespoons fresh ginger (grated) - 1-2 tablespoons ají amarillo paste (optional) -For Ceviche- - 1 lb fresh, white saltwater fish - 4 cups leche de tigre - ½ large red onion - ¼ cup fresh cilantro leaves Steps: 1. Soak sliced red onion in ice water for 30 minutes. 2. Juice 8-16 limes and blend the juice with fish stock, garlic, shallots, salt, chopped celery, cilantro stems, and grated ginger until smooth. 3. Add 2 tablespoons of ají amarillo paste for spice if desired, then refrigerate the leche de tigre. 4. Slice and cube the fish into 3/4-inch pieces and marinate in the leche de tigre for 30-60 seconds. 5. Serve the fish with cilantro, red onion, and some marinade.
