LECHE DE TIGRE ENJOY DAN:

                                                    LECHE DE TIGRE by CHEF DAN:

Serves 4-6

2/3-cups fresh lime juice

2-galic cloves, smashed

1-tablespoons fresh cilantro leaves

1/2--aji limo, seeded, halved lengthwise

1/2-red onion, chopped

1/2-cup clam juice

Peruvian Pink salt

CEVICHE:

1sweet potato

1-ear of corn, husked

1/2-aji limo, seeded and halved lengthwise

1-pound white Sea Bass, or Flounder or Sole or Tilapia, cut into 1/2-inch cubes

4-ounces of a mix of coked seafood.

Common mixes include squid, muscles, conch, shrimp clams & octopus.

1-red onion, quartered & thinly sliced, divided

1-cup lime juice

Peruvian Pink salt

cilantro leaves

LECHE DE TIGRE:

1.   In a bowl mix the sea bass or whatever white fish you decide to use.

2.   Set a fine mesh sieve over a bowl.

3.   Puree first four ingredients, & four ice cubes in a blender blend until smooth.

4.   Add onion and pulse 3-4 times, then strain liquid into a bowl.

5.   Stir n clam juice, and season with Peruvian Pink salt; cover and chill.

6.   Pour water into a pot fitted with a steamer basket, boil the water

7.   Add sweet potato, cover & cook for about 30 minutes.

8.   Transfer to a plate let cool.

9.   In the same pot add more water & cook the corn, for 2-3 minutes.

10  Transfer to a plate, let cool.

11  Halve potato lengthwise 7 using a melon baller, scoop out potato balls.

12  Place them in a bowl; set aside.

13  Cut kernels from the cob.

14  Rub a large bowl with cut sides of chile; discard.

15  Pour lime juice in bowl then add the fish & seafood, 2/3 of onion, leche de tigre, & 4 ice cubes in bowl & stir.

16  Let marinate for 2 minutes; remove ice.

17  Fold in potato & corn, season with Peruvian Pink salt.

18  Top with sweet potato and cilantro.

ENJOY DAN:                                              STAY STRONG BEAT CANCER!!