Leche de tigre
1/2 carrot peeled and very thinly sliced

1/4 red onion, very thinly sliced

1/4 stalk celery, finely chopped
1/4 serrano chile, sliced
1 teaspoon chopped ginger
1 tablespoon kosher salt
juice of 6 limes
3/4 cup fresh orange juice

Place all vegetables in a mixing bowl. Add salt and toss. Allow vegetables to macerate with salt for 1 hour. Add both juices and steep vegetables for at least 4 hours.

12 ounces corvina filet, very thinly sliced

3 tablespoons minced pineapple

1 tablespoon minced fresno chiles
2 tablespoons thinly sliced onions
2 tablespoons pickled radishes
2 teaspoons orange segments
1 teaspoon thinly sliced serrano chiles
1/2 teaspoon minced mint
1/2 teaspoon chopped cilantro

Combine all ingredients in a cold bowl. Add all the leche and season generously with salt. Serve in a shallow dish and add as much of the leche as you like. Drizzle with very fruity extra-virgin olive oil.