Serves 1



80–100g sea bass, filleted and trimmed


1 tsp (rounded) Rocoto pepper, blanched and diced finely

Red and green shiso leaves

2–3 tbsp Inca corn

100 ml tiger's milk

1 tbsp sweet fried onions


Tiger's milk

2 sticks celery – the white end is better

100g onion, finely diced

50g ginger, peeled and chopped

4 cloves garlic

150ml freshly made, light fish stock

Small bunch coriander leaves, to taste

Juice of 9 limes

2 ají limo chillies, split


Sweet Fried Onions

1kg water

1200g sugar

1 red onion, shredded



Tiger's milk

Put the celery, onion, ginger, garlic and fish stock in a blender and liquidise. Pour into a container and leave to stand for 20 mins. Add the coriander, lime juice and chillies. Leave the mixture for another 20 mins. Strain through a sieve, extracting as much juice as possible, and chill.


Sweet fried onions

Prepare a stock syrup with 1 kg water to 1200 g sugar. Boil and cool. Macerate shredded red onions in the mixture overnight. Drain and deep-fry in hot oil until crisp. Pat dry on absorbent paper.


Seabass ceviche

Cut the fish into 1cm cubes. Sprinkle a little salt on it and mix with the Rocoto pepper. Put in a chilled glass bowl. Pour the tiger's milk on top. Sprinkle the crisp fried onions over the fish. Finish with the shiso leaves. Serve most of the Inca corn separately, but add a few kernels to the bowl.


Find out more about Virgilio here.