Leche de Tigre with Sea Bass & Red Onion

Ingredients

• 8 oz sushi-grade Sea Bass, half cubed and half reserved for blending
• 1 Red Onion, thinly sliced
• 10 limes, juiced (about ¾ cup)
• 2 tbsp ají amarillo paste
• 1 clove garlic
• 1 inch ginger, peeled
• 3 ice cubes
• ¼ cup chopped cilantro
• 2 stalks celery, roughly chopped
• 1½ tsp fine salt
• 1 cup cooked corn kernels
• 8 cancha or toasted corn nuts, to garnish

Method

1. Blend half the Sea Bass with the lime juice, garlic, ginger, celery, ají amarillo, salt, and ice until completely smooth and pale. The ice keeps the friction heat from cooking anything.
2. Strain through a fine sieve, pressing hard, then chill the liquid 10 minutes. It should be opaque, thick as light cream, and sharp enough to make you blink.
3. Soak the sliced Red Onion in ice water 10 minutes, drain, and divide among chilled glasses with the cubed Sea Bass and corn.
4. Pour the cold leche de tigre over, top with cilantro and cancha, and drink it immediately. Only use fish you would happily eat raw.