Tuna ceviche with tamarind

Cut the tuna into large cubes and put it in the refrigerator.

In a small saucepan, heat oil and sauté finely chopped onion with large pieces of ginger and minced garlic. Add ketchup, tamarind paste, sugar, and 100 ml of water, mix and bring to a boil. Finally, add some soy sauce and sugar if needed. Remove the ginger pieces from the sauce and let it cool.

Mix sea bass fillet with celery stalk, 5 grams of ginger, minced garlic clove, cilantro stems (leaving leaves for serving), half a chili and randomly chopped onion. Pour lime juice over it all, salt it, mix and let it sit for 15 minutes. Then add 50 ml of water to the vegetables, a few ice cubes, blend until smooth, salt to taste and strain through a sieve. This is called 'tiger's milk.'

Blend the chilled tamarind sauce until smooth, strain through a sieve if desired, add 'tiger milk' and mix.

Salt the fish, add cilantro leaves, minced garlic, lime juice, chili rings, mix it up, add sauce, mix again and serve immediately.