From: Executive chef Oscar del Rivero, Jaguar Ceviche Spoon Bar & Latam Grill, Coconut Grove, FL.  Yield: 4 servings. 4 6- to 8-oz. pieces of fresh swordfish 4 oz. medium shrimp, shell on, cleaned and reserved 4 oz. squid, sliced and cleaned Sauce: approximately 2 Tbsp. oil shrimp shells, leftover from cleaned shrimp 4 cloves garlic 1 yellow onion 2 oz. brandy 2 oz. Pernod (anisette liqueur) 3 oz. aji amarillo paste 3 cups heavy cream 1 pinch ...

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