Prepare the Veggie Confit:

1. Chop the Vegetables: Finely chop the celery and white onion. Peel the garlic cloves.
2. Confit the Vegetables: Place the chopped vegetables and garlic into a pot with the canola oil. Cook on low heat, allowing the vegetables to caramelize and become soft. This process should take about 1 hour. The veggies should not be browned but should be tender and sweet.

Prepare the Piquillo and Rocoto Pepper Leche De Tigre:

1. Smoke the Peppers: Heat a wok with a small amount of canola oil over medium-high heat. Add the rocoto pepper slices and cook on both sides, just enough to smoke them without charring. Repeat with the piquillo peppers. Set aside to cool.
2. Blend the Confit: In a blender, add 1 oz of the prepared veggie confit (avoid adding too much oil). Add 2 oz of ice and blend. Gradually add some of the confit oil to emulsify the mixture into a mayo-like consistency.
3. Finish the Leche De Tigre: Add the smoked piquillo and rocoto peppers to the blender, followed by the lime juice and salt. Blend until smooth. Adjust seasoning as needed.

Assemble the Tiradito Lujoso:

1. Prepare the Chalaca: Dice the onions, habanero, tomatoes, green onions, and cilantro. Mix with lime juice and salt. Combine with the blue crab meat.
2. Plate the Dish: Use a cold plate to serve. In the center of the plate, spread a thin layer of the piquillo and rocoto pepper leche de tigre. Arrange the Hamachi slices (about 9 pieces) over the leche de tigre.
3. Add Garnishes: Scatter the chalaca and crab mixture around the Hamachi slices. Garnish with torched avocado slices, radish slices, purple potato chips, garlic chips, smoked trout caviar, micro cilantro, and edible flowers. Finish with a few drops of olive oil.

Serve immediately as a first course or appetizer.