Fish Stock: Place fish head and bones from hogfish filet into a pot with onion, celery, carrots, lemon, bay leaf, salt and pepper. Cover with water and gently simmer for about an hour. Reserve 3 oz. for the Tiger’s Milk.
Tiger's Milk: Blend celery, garlic, ginger and aji amarillo into a puree, then strain to remove pulp. Combine with fish stock and citrus juices and set aside.
Garnish: Use a mandolin to slice sweet potato into string-like pieces. Fry the sweet potato strings, drain and season to taste.
To serve: Toss fish gently with Tiger’s Milk, onion, orange segments and cucumber. Garnish with fried sweet potato and cilantro leaves.