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Ceviche Criollo with Leche de Tigre

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 20 mins
Total time 50 mins
Yield Serves 8 (serving size: 1/2 cup)
Rocoto peppers are available at many Latin markets. You can substitute a red jalapeño or Fresno pepper.Sustainable Choice.

Ingredients

  • 1 rocoto pepper, stem removed
  • 25 1/4 ounces striped sea bass, divided
  • 1/4 cup chopped red onion
  • 3/4 cup fresh lime juice (about 5 limes)
  • 1/2 teaspoon kosher salt
  • 2 garlic cloves
  • 1 (2-inch) piece celery
  • 1 (1-inch) length peeled fresh ginger, sliced
  • 1 cup thinly vertically sliced red onion
  • 1 tablespoon chopped fresh cilantro

Nutrition Information

  • calories 150
  • fat 2.5 g
  • satfat 0.6 g
  • monofat 0.5 g
  • polyfat 0.9 g
  • protein 22.9 g
  • carbohydrate 9.3 g
  • fiber 1 g
  • cholesterol 49 mg
  • iron 0.6 mg
  • sodium 249 mg
  • calcium 32.7 mg

How to Make It

  1. Boil rocoto pepper 1 minute; drain. Repeat twice. Combine 1 1/4 ounces pepper flesh (reserve remaining pepper for another use) and 1 teaspoon pepper seeds, 1 1/4 ounces fish, 1/4 cup chopped red onion, juice, salt, garlic, celery, and ginger in a blender. Process until smooth. Chill rocoto mixture for 20 minutes.

  2. Combine chilled rocoto mixture, remaining 24 ounces sea bass, sliced red onion, and cilantro in a bowl; toss to combine. Serve in chilled bowls or glasses.