To start making leche de tigre, gather all the ingredients listed in the previous section. Ensure you have fresh fish fillets, lime juice, garlic cloves, cilantro, and red onion.

Begin by dicing the fish fillet into medium-sized cubes, setting aside the irregular pieces. Proceed to chop the vegetables. Commence by slicing half of the onion into julienne strips, reserving the remaining quarter and transferring it to the blender. Remove the fibrous parts from the celery, cutting it into medium-sized pieces before adding them to the blender. Separate the coriander leaves, setting aside the stems in the blender and finely chopping the leaves.

In the blender, as previously instructed, place the reserved onion, celery, and coriander stems. Add in the garlic cloves, a small portion of ginger, a few ladles of the chilled fish stock, a piece of aji limo (for a milder flavor, deseed and devein it), a touch of rocoto en crema for added spice (chili paste), and a couple of fish cubes or the remaining fish fillet scraps. Blend until smooth.

After blending, strain the mixture to remove any solid pieces. Next, transfer the liquid to a container and refrigerate it for at least 30 minutes to enhance the flavors.

After 30 minutes, put the mixture back into the blender and add the juice of the freshly squeezed lemons, a few ice cubes to enhance the freshness of the dish, salt to taste and you can add more fumet if the mixture needs it.

Tip: when squeezing the lemons, only squeeze three-quarters of the juice. Over-pressing the lemon will release its natural oils and make the leche de tigre bitter.