Ceviche Criollo with Leche de Tigre

Ingredients

• 2 inch celery 
• 1 tablespoon cilantro leaves fresh chopped
• 2  garlic cloves 
• 1 inch length ginger fresh peeled sliced
• 0.5 teaspoon kosher salt 
• 0.8 cup juice of lime fresh ( 5 limes)
• 1 cup thinly onion red vertically sliced
• 1  rocoto pepper 
• 0.3 cup onion red chopped
• 25.3 ounces striped sea bass divided

Equipment

• bowl
• blender

Directions

1. Boil rocoto pepper 1 minute; drain. Repeat twice.
2. Combine 1 1/4 ounces pepper flesh (reserve remaining pepper for another use) and 1 teaspoon pepper seeds, 1 1/4 ounces fish, 1/4 cup chopped red onion, juice, salt, garlic, celery, and ginger in a blender. Process until smooth. Chill rocoto mixture for 20 minutes.
3. Combine chilled rocoto mixture, remaining 24 ounces sea bass, sliced red onion, and cilantro in a bowl; toss to combine.
4. Serve in chilled bowls or glasses.