PERUVIAN CEVICHE RECIPE

Make the leche de tigre: Combine the onion heart, garlic, ginger, celery, scallion whites, cilantro stems, salt, trimmed fish pieces, lime juice, and fish fumet in a blender. Blend until smooth, then strain through a fine mesh sieve. Taste and adjust seasoning if needed. Keep refrigerated until very cold.

Prepare the fish: Slice the seabass into bite size pieces and place in a cold bowl. Season with salt, aji limo, cilantro, and a small handful of julienned red onion. Let sit for 1 to 2 minutes.

Dress the ceviche: Pour the cold leche de tigre over the fish and gently toss to combine.

Season the onion: In a separate bowl, toss the remaining sliced red onion with salt, aji limo, cilantro, and a spoonful of leche de tigre.

Assemble and serve: Spoon the ceviche into chilled bowls and top with the seasoned onion. Finish each plate with sweet potato, choclo, canchita, and fried calamari. Serve immediately.