Start by blending only the leche de tigre base ingredients, except for the cilantro stems, and puree in a blender. Pour in a container and add the cilantro stems and let marinate in the refrigerator for 1 hour; this is your base. Now add the ingredients listed under the whole leche de tigre into a blender, starting with the fresh squeezed - by hand - lime juice, and ensure not to press all the juice out of the lime, as the last drops are bitter. Now add the leche de tigre base that has been refrigerated for an hour, the 1 ounce of sea bass, and the ice cubes. Puree in the blender and strain the mix with a fine mesh strainer; add salt to taste, and the chile. You can also use for this part the pureed aji limo. Now cover and refrigerate for 5 minutes. Finally, cut the 14 ounces of sea bass into 1/3-inch cubes; put on a serving platter. Pour just enough of the whole leche de tigre to bathe but do not cover the fish with it. Add the sliced red onions; season with salt if needed. Add boiled and peeled sweet potato slices and boiled Peruvian corn at the end. Enjoy with a very cold beer, preferably during the daytime.