How to make Peruvian ceviche with triggerfish

The other day I found some triggerfish at the fishmonger's, and I'm taking a fish I don't know home to try.

The fishmonger recommended it to me because it was very tasty and had few bones, although he warned me that it had a very tough skin and was quite difficult to remove. Being as cocky as a fiddlestick, I told him I'd do it myself. And it was hard, oh boy, it was hard, but I managed.

To try it, I decided on a ceviche, following my Peruvian friend Dieter's recipe. There were ingredients I didn't have (like toasted chulpi corn and peanuts), but the result was... more than acceptable!

Triggerfish Ceviche Ingredients For tiger's milk

60 ml of fish stock

60 gr. of celery

20 gr. of Figueres onion

1/4 unit of limo chili

25 gr. of fish waste

¼ small garlic clove

1.5 g of cilantro stems

1.5 gr. of ginger

For the ceviche

140 gr. of skinless and boneless triggerfish

5 gr. of red or Figueres onion

20 ml lime juice

100 ml of tiger's milk

1 small cooked sweet potato

5 gr. of cooked corn

2 gr. of toasted corn

Fresh cilantro

Limo chili

Salt

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Elaboration

1. Remove the skin and fillet the triggerfish (ask the fishmonger to do it if you don't know how or don't feel like doing it). Make a stock from the bones. Cut the fillets into cubes and save some pieces (or any leftovers) for the tiger's milk.

2. Blend all the ingredients needed for the tiger's milk using a blender. Set aside.

3. Place the fish cubes in a bowl along with chopped cilantro leaves and aji limo (lime pepper) to taste, and a pinch of salt. Pour in the lime juice and let marinate for a few moments.

4. Stir in the tiger's milk, add the finely julienned onion, and serve with the chopped sweet potato, cooked corn, and toasted corn.

*Make the tiger's milk in advance and keep it in the refrigerator until you are ready to make your ceviche.