To begin, dice the white fish into small cubes. Keep it very cold to maintain freshness. Set aside 100g for blending into the broth and reserve the rest for garnishing if desired. Move on to prepping your aromatics.

Thinly slice the red onion, celery, and chilli. Roughly chop coriander, including tender stems. Slice the ginger and peel the garlic clove. These ingredients will infuse the broth with fresh, layered flavour. Proceed to blending.

In a blender, add 100g fish, sliced aromatics, coriander, salt, pepper, and lime juice. Add three ice cubes to keep the temperature cold and help emulsify the liquid. Transition to blending.

Blend on high speed until the mixture is smooth and lightly frothy. The fish and ice should break down completely, creating a slightly creamy, citrus forward broth. Continue to straining.

Pass the blended mixture through a fine mesh sieve into a bowl. Press with a spoon to extract all the liquid. Discard solids. Chill the strained broth briefly before serving. Move on to preparing toppings.

Slice extra red onion very finely and soak in cold water for 10 minutes to reduce sharpness. Toast corn kernels or use pre-prepared cancha. Boil and slice sweet potato for a soft, sweet contrast.

If serving as a shot, pour the chilled Leche de Tigre into small glasses. For a light starter, ladle it into small bowls. Top with sliced red onion, extra coriander, and toasted corn. Transition to final garnishing.

Leche de Tigre is best enjoyed fresh and cold. Serve with a spoon or offer it as a shooter for an energising palate cleanser. Garnish with sliced chilli or a sprig of coriander for extra brightness.