For ceviche 1/2 cup thinly sliced white onion 1 cup fresh orange juice 1 cup fresh lime juice 1 fresh jalapeño chile, sliced, including seeds 2 tablespoons kosher salt 24 medium sea scallops (1 1/4 lb), tough muscles removed from sides if necessary and scallops halved horizontally For pasta cakes 6 oz black (squid ink) angel's hair pasta 1 teaspoon extra-virgin olive oil About 1 cup olive or vegetable oil For cilantro salsa 1/2 cup minced white onion 1/2 cup chopped fresh cilantro 1/2 cup finely chopped fresh tomatillos 1/2 cup finely chopped tomato 1 tablespoon minced fresh jalapeño chile, including seeds 1 teaspoon kosher salt

fish

1/4 teaspoon crumbled saffron 1 (8-oz) bottle clam juice 2 tablespoons diced red onion 2 tablespoons diced, seeded yellow tomato 2 tablespoons chopped scallions 2 tablespoons chopped fresh chives 1 tablespoon chopped fresh cilantro 3/4 to 1 teaspoon ají amarillo* 6 tablespoons fresh orange juice 1/4 cup fresh lime juice 2 bowls of ice water 1 pound shelled and deveined shrimp 1/2 pound bay scallops (or quartered sea scallops) a red and a green jalapeño chile, thinly sliced crosswise for garnish

fish

For lemon oil 1/2 cup canola oil 1/2 teaspoon turmeric 1 tablespoon finely grated fresh lemon zest (from 2 lemons, grated with a rasplike Microplane zester) For carrot orange sauce 1 qt fresh carrot juice (from about 3 1/2 lb carrots) 1 qt fresh orange juice 1 tablespoon minced peeled fresh ginger 2 stalks fresh lemongrass (lower 6 inches only), thinly sliced crosswise 2 fresh Thai red chiles, minced, including seeds For salad 2 lb large shrimp in shell (21 to 25 per lb), peeled and deveined 2 carrots, cut into very thin matchsticks 3 navel oranges 1 fennel bulb, halved lengthwise 1 small red onion, halved lengthwise 3/4 cup fresh lime juice 1/4 cup 1-inch pieces fresh chives 2 tablespoons finely chopped fresh mint 1/2 teaspoon salt, or to taste Special equipment: a Japanese Benriner* or other adjustable-blade slicer; a rasplike Microplane zester

fish

Recipe for 01 person:
1/2 cup of leche de tigre
12 units of boiled or canned asparagus
1/2 flail boiled corn
4 quenelas of sunny boiled yellow sweet potato
1/2 sp of brunoise de rocoto