Peruvian Tiger's Milk Sea Bass Ceviche

• 1 lb skinless sea bass, sushi-grade
• 0.75 cup fresh lime juice
• 1 tbsp aji amarillo paste
• 0.5 cup red onion, thinly sliced
• 0.25 cup cilantro, chopped
• 1 clove garlic clove
• 1 sweet potato
• 0.5 tsp sea salt

Instructions

1. 1

   Boil the sweet potato until tender, then cool and slice into rounds.

2. 2

   Blend lime juice, aji amarillo, garlic and salt into a smooth tiger's milk.

3. 3

   Cut the sea bass into even half-inch cubes and place in a chilled bowl.

4. 4

   Pour the tiger's milk over the fish and gently fold for 2 to 3 minutes until the edges turn opaque.

5. 5

   Fold in the sliced red onion and cilantro just before serving.

6. 6

   Plate with sweet potato rounds and corn, spooning extra leche de tigre over the top.