Peruvian Ceviche

Directions

1. 1
   Get ready
2. 2
   Chop and cut all your ingredients and squeeze the lime juice. For the onions, cut them in half.
3. 3
   Remove the center of each half. The centers are used for the fish stock and the leche de tigre.
4. 4
   Cut the fish into cubes of 1.5 inches. Leave the thinner slices to use for the fish stock and the leche de tigre.
5. 5
   Slice the outer part of the onions lengthwise into thin feathers and soak them in cold water. Keep them refrigerated until the last step.
6. 6
   For the fish stock
7. 7
   In a medium size pot, simmer ¼ c of fish, ½ onion center, garlic, ginger, celery, cilantro stems, and water for about 8 minutes.
8. 8
   Let it cool and strain.
9. 9
   For the leche de tigre
10. 10
    In a blender or food processor, blend together ¼ cup of fish, ½ onion center, garlic, ginger, celery, cilantro stems, salt, habanero, lime juice, fish stock (that you just made), and ice cubes. Strain and reserve.
11. 11
    For the ceviche
12. 12
    To a large bowl add the remaining fish pieces and salt.
13. 13
    Mix.
14. 14
    Add lime juice, and leche de tigre reserved from above.
15. 15
    Mix well and refrigerate for at least 5 minutes.
16. 16
    To serve
17. 17
    Drain the water from the onions, rinse, and add to the fish along with the cilantro.
18. 18
    Mix and serve with cooked sweet potato slices, plantain chips, and toasted corn, as desired.