The drink comes with a ready-made snack. If these flavours do not complement one another, your taste buds are doomed. The protein from the white fish means that the drink fluffs up with great texture.
Put the chopped onion into iced water and soak for 5 minutes, then drain well.
Cut the fish into 11⁄2-2cm cubes and rub with 1⁄2 teaspoon salt. Leave for a minute.
Add the citrus juices, chilli, celery, vinegar, sugar and half the coriander, and leave to marinate for 1-2 hours (if you’re not using the leche de tigre for the cocktail, or if you’re up to the adventure, add in the onion here, too).
Check the seasoning and adjust if necessary.
Pour off some of the marinade – this is the leche de tigre – straining it through a fine sieve or tea strainer.
Save this for your cocktail or hangover.
Bowl-up the fish and the remaining marinade, scatter with soaked onion (if you didn’t add it earlier), and more coriander and a drizzle of olive oil, and serve immediately.
Cocktail recipes and cocktail styling Peter Lowry & Laura Walker; cocktail photography Nicola Edmonds