Rocoto peppers are available at many Latin markets. You can substitute a red jalapeño or Fresno pepper.Sustainable Choice.

Ricardo Zarate
Recipe by Cooking Light November 2012

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Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
20 mins
total:
50 mins
Yield:
Serves 8 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Picca and Mo-Chica, Los Angeles, CA

Nutrition Facts

150 calories; fat 2.5g; saturated fat 0.6g; mono fat 0.5g; poly fat 0.9g; protein 22.9g; carbohydrates 9.3g; fiber 1g; cholesterol 49mg; iron 0.6mg; sodium 249mg; calcium 32.7mg.
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