Sea Bass Ceviche
I absolutely love the simplicity of Peruvian ceviche.
Take cold slices of seabass, marinate them for 10 seconds in a lime juice, salt, chilli, red onion, garlic, ginger and coriander sauce, then blitz up the marinade with fish stock and some vibrant yellow rocoto chillies and you have tigers milk, or leche de tigre to a Peruvian.
Then simply assemble with lime-marinated, super cold red onions, coriander leaves, a sprinkle of chilli, and some Peruvian roquito peppers if you can find them. Top with a crunch slice of sweet potato and you've got a stunning and extremely elegant plate of food.