Place all the ingredients in a blender, you can also use an immersion blender.
Give it 6-10 pulses to chop up the ingredients until they are very fine. You don't want to make a purée, just disintegrate the ingredients.
Transfer the contents of the blender to a bowl with a colander or sieve on top. Press the ingredients down with the back of a spoon to get as much liquid as possible from the mix. Keep the tiger's milk and discard the rest.
Rinse the blender and place the tiger's milk back in it. Turn it on to max speed and add the olive oil through the top opening slowly. It will become very creamy.
Taste the tiger's milk, correct the level of salt, and if your limes were too sour (especially outside of Perú) add a bit of sugar at a time to balance the flavours. Your objective is to be able to drink the tiger's milk on its own because it's so good.
Pour the tiger's milk over the fish.