Ceviche de Rocoto Recipe | Receta Ceviche de Rocoto
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.
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.