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 Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 150
  • Fat: 2.5g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 22.9g
  • Carbohydrate: 9.3g
  • Fiber: 1g
  • Cholesterol: 49mg
  • Iron: 0.6mg
  • Sodium: 249mg
  • Calcium: 32.7mg


  • 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


  1. 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. 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.
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