Porteño’s ceviche with tiger’s blood

1.Blanch the sweet potato in salted boiling water for a few seconds (it should be cooked, but still have a bit of crunch), then cool in iced water and drain.

2.Place a large saucepan with a lid over high heat for 3 minutes, or until it is very hot. Have the cleaned mussels and water ready. Add the mussels and water and quickly put the lid on. The mussels will cook in about a minute (make sure you shake the pan halfway through). Check to see if all the mussels have opened; if not, cook for a further minute until they have. Strain their cooking liquid into a bowl and put it aside to cool to room temperature.

3.Take the mussels out of their shells and use a small, thin-bladed knife to prise open any that haven’t opened to check that they are good. Remove any beards and put the mussels in a clean bowl or plastic container. Cover with their cooled cooking liquid and keep in the fridge.

4.Shuck the oysters and clams, reserving and straining any of their juices through a fine sieve. Thinly slice the cuttlefish (you’ll need about 8 tablespoons’ worth). Dice the kingfish about 1cm thick (again, you’ll need about 8 tablespoons’ worth). Thinly slice the scallops.

5.Strain the mussels through a fine sieve, reserving their liquid, then divide all the seafood between 8 small chilled glasses or shallow Champagne saucers.

6.For the tiger’s blood, blitz the roe, peppers and chilli with the combined seafood juices in a blender, then add the extra virgin olive oil and lime juice, to taste. Strain through a fine sieve.

7.Season the seafood with a pinch of pink salt and drizzle generously with extra virgin olive oil. Add some cooked sweet potato and a few thin slices of red onion. Whisk the tiger’s blood quickly, then pour into the glasses so it comes halfway up the seafood. Garnish with coriander and lime, then serve.