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Wash the amberjack. Gut and fillet the fish, carefully removing the skin and bones.
Dice all the fish and prawns.
Prepare the tiger’s milk (latte di tigre). Squeeze the lemons and remove any pips. Add the garlic, grated ginger, a few pieces of the diced fish, two slices of aji limo and a drizzle of oil. Blend into a creamy mixture.
Marinate the fish with the resulting juice and leave it to rest for a few minutes in the fridge.
Peel the onion and slice it finely. Peel the cucumber and dice it.
Remove the fibres from the celery and slice it into small, half-moon slices.
Take the marinated fish out of the fridge and dress it with the vegetables. Add a trickle of oil and garnish with some of the coriander leaves.