Ceviche with Aji Amarillo by Chef James

Make the leche de tigre.

In a separate bowl, squeeze the limes and add the garlic, half of onion, cilantro stems, celery, and cilantro. Once the items are combined, place in a blender and blend into a creamy texture. Squeeze the cilantro with the stems and add into the bowl. Let the marinade sit for 5 minutes.

Strain liquid from blender, then return liquid to blender and add two to three ice cubes, two fresh bay scallops and Aji Amarillo paste. Blend into a creamy texture.

In a separate bowl, combine white fish, leche de tigre, the remainder of onion, and salt/pepper to taste. Add red onion, fresh coriander, and serve.