Rocoto peppers are available at many Latin markets. You can substitute a red jalapeño or Fresno pepper.
Cooking Light NOVEMBER 2012
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.
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