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Leche de Tigre

1 tsp ginger

1 tsp celery

1 tsp cilantro

4 garlic cloves

1 lemon, juice

1/4 white onion

Tails of the fish

Thinly slice the fish and set aside. For Leche de Tigre, the seasoning for the ceviche. Blend all the above ingredients (not the sliced fish but do include the tails) add 2 ice cubes and blend.

2-6 oz white fish, cubed

1/4 red onion, sliced

1-2 Aji rocoto from Peru

Mix the fish, onion and Aji rocoto and ad the Leche de Tigre.

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