For the hamachi ceviche: Cut the hamachi into bite-size (1-inch) cubes; place in a large bowl.
Cut the ginger, jalapeno and bell pepper into matchsticks and then into small cubes ("brunoise"); add to the hamachi. Add the lime juice, lemon juice, scallions, cilantro, parsley and tarragon. Toss the ceviche and season with salt and pepper. Cover and refrigerate.
For the poblano shooter: Place the poblanos over a gas flame (or on a grill) and char until blistered on all sides, turning frequently, 5 to 7 minutes.
Meanwhile, to a large pot, add the almond milk, potatoes, makrut lime leaves, bay leaves, achiote paste, curry paste, cumin, red pepper flakes, turmeric and some salt and pepper.
Once the poblanos are charred, scrape away the skins, cut away the seeds and then add them to the pot. Bring the mixture to a simmer over medium-high heat and cook until the potatoes are fork-tender. Add a little more salt and pepper, then remove bay leaves and the makrut lime leaves. Transfer the contents of the pot to a blender; blend until smooth. Strain into a large bowl. Stir in the lime juice and add salt and pepper to taste.
For the chips: Heat oil in a deep-fryer to 375 degrees F. Cut some corn tortillas into quarters and fry until golden brown and crispy. Drain on paper towels and immediately dust with salt and cumin.
To assemble: Fill shot glasses with the poblano shooter. Set a single chip atop each glass; spoon a teaspoon of ceviche onto each chip. Garnish with a parsley leaf.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.