Peruvian Ceviche with Leche de Tigre

Sweet Potato

• 30 oz water
• 8 - 10 oz sweet potato, peeled, sliced into rounds (¼ in.)

Tiger's Milk

• ½ oz fresh cilantro leaves
• 1 garlic clove
• ½ - 1 habanero chili, stem and seeds removed (see Tip)
  or 1 red chili pepper, stem and seeds removed
• 1 ½ oz red onion, in pieces
• ½ inch fresh ginger, peeled, thinly sliced
• 3 oz lime juice
• 1 ½ oz lemon juice
• 2 oz seafood stock
• 2 oz fresh sea bass, boneless, skinless (see Tip)
  or 2 oz fresh white fish, boneless, skinless (see Tip)
• ½ tsp sea salt
• 1 oz ice cubes

Ceviche

• 16 oz fresh sea bass, boneless, skinless, cubed (see Tip)
  or 16 oz fresh white fish, boneless, skinless, cubed (see Tip)
• 3 ½ oz red onion, thinly sliced
• ½ tsp sea salt, to taste
• mini red peppers, sliced in rings, to garnish
• plantain chips, to serve
• 2 ripe avocados, sliced