Leche de Tigre

Instructions

1. 1

   Set aside about 100g of the fish, cut into small cubes, for garnish. Roughly chop the remaining fish.

2. 2

   In a blender, combine the roughly chopped fish, lime juice, cold fish stock, half the onion, celery, ginger, one aji limo (seeded), and a big pinch of salt. Blend until completely smooth and creamy.

3. 3

   Strain through a fine sieve for a silky texture. Taste and adjust lime juice and salt — it should be bright, punchy, and slightly spicy.

4. 4

   Dice the remaining onion half into thin slivers. Slice the remaining aji limo. Cut the shrimp in half lengthwise.

5. 5

   Pour the leche de tigre into chilled glasses or bowls. Add the fish cubes, shrimp halves, onion slivers, and aji limo slices. Top with cancha corn, a few choclo kernels, and cilantro leaves. Serve immediately, ice cold.