Peruvian Ceviche with leche de tigre from The Hog Island Book of Fish & Seafood: Culinary Treasures

Ingredients

• ¼ teaspoon finely diced habanero chile (optional)
• 6 ounces (115 g) halibut, fluke, or flounder, cubed
• Cancha (Peruvian fried corn nuts)
• Choclo (cooked corn kernels)
• Small sprigs of cilantro
• ¾ cup (180 ml) fresh lime juice
• ½ cup (120 ml) fish stock
• 1 tablespoon chopped celery
• ¼ cup (60 ml) crushed ice
• 3 tablespoons chopped white fish, such as halibut, fluke, or flounder
• 1 tablespoon chopped green onion, white part only
• 1 tablespoon chopped fresh cilantro
• ½ teaspoon fine sea salt, or to taste
• ¼ teaspoon ají limo chile paste or finely chopped jalapeno chile (optional)
• 1 teaspoon chopped garlic
• 2 tablespoons thinly sliced red onion
• Camote (boiled and sliced sweet potato)