The best ceviche is not made with a specific type of fish or the most expensive catch, but rather with the freshest fish you find in the market. For example, during Florida’s stone crab season, I make my ceviche with crab claws. First, I submerge the claws in boiling water for 5 seconds, then remove the meat from the shells and season it with creamy leche de tigre. This is made with lime juice, rocoto pepper, garlic, cilantro, celery, red onions and a dash of evaporated milk, blended together and strained. I top it with Peruvian chalaca sauce—a combination of onions, tomatoes, scallions, cilantro, lime juice, Peruvian corn and Peruvian popcorn.