Ceviche de Rocoto is a traditional Peruvian dish. It is eaten any time of the day, but usually in the morning and midday.
The recipe calls for raw whitefish; sole, flounder or tilapia and usually accompanied by cancha and boiled sweet potato.
There are actually restaurants in Peru called cevicherias, which serve nothing but a wide assortment of ceviche dishes.
- 1 Tablespoon of Aji Rocoto Sauce
- 6 ounces of White Fish Skinless & Boneless
- 1 4-inch piece of ginger, peeled, grated & juiced
- 1/4 celery stock, grated & juiced
- 1/2 cup freshly squeezed lime juice
- 1 ear of corn, cooked and kernels cut off
- 1 Tablespoon roughly chopped cilantro
- 1/4 medium red onion, thinly sliced into half rings
- add salt to desired taste
Slice the white fish into ½-inch cubes, and refrigerate until ready to use.
To make the ginger and celery juice, finely grate each the vegetable into a bowl. Set a sieve over small bowl and pour the grated vegetable, along with any juices, into the sieve. Press the vegetable into the sieve to extract more liquid.
Combine lime, ginger, and celery juices. Add the aji rocoto sauce and salt to taste. Drape with red onions.
On a chilled plate, arrange the cubes of fish and approximately one third cup corn kernels. Spoon a generous serving (about ¼ cup) of the lime-juice mixture over the fish. Let sit 2-3 minutes. Sprinkle with cilantro and serve.