Ceviche Criollo with Leche de Tigre

Photo: Johnny Autry; Styling: Cindy Barr
Rocoto peppers are available at many Latin markets. You can substitute a red jalapeño or Fresno pepper.

Sustainable Choice.

Yield:

Serves 8 (serving size: 1/2 cup)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 50 Minutes

Nutritional 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

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

Preparation

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.

Note:

Ricardo Zarate,

Picca and Mo-Chica, Los Angeles, CA,

November 2012