On a separate plate, cut the fish into bite-sized cubes. Place any fish trimmings, such as fatty parts or sides, into the blender cup as well. Add 1 1/2 thinly sliced chili peppers and a pinch of salt to the fish cubes. Set aside.

Now make the leche de tigre, the key element of our ceviche. In the blender cup with the onion core and fish trimmings (without skin), add a small piece of celery, 1 chopped garlic clove, the juice of the limes, and cilantro stems. Blend in short bursts, about 4-5 times, just enough to combine everything.

Now assemble the ceviche: Place the fish cubes on the bottom, add the red onion, pour over the leche de tigre, and mix well. Add the sides—cooked white sweet potato and toasted corn kernels in this case. Finish the dish with a little chopped fresh cilantro and the remaining half chili pepper, thinly sliced.