Blend until mixture is completely liquefied, strain through a fine sieve reserving the liquid and discarding any solid. Set aside refrigerated. Steps: Clean and cut off all skin, silver skin and remove any pin bones from fish. After that, cut the fish into chunks. In a mixing bowl add the fish season with Pink Peruvian salt, freshly ground black pepper and chopped cilantro. Mix well and let it sit for 3 minutes. Add to the bowl half of the sliced shallots, ½ cup of the leche de tigre and mix to combine well. Serve immediately in a bowl or plate, garnish with slices of sweet potato on the side, julienne shallots, slices of jalapeño/red fresno peppers and micro cilantro leaves on top. Pour a little extra Leche de Tigre around the plate.
