Ceviche Criollo with Leche de Tigre |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Rocoto peppers are available at many Latin markets. You can substitute a red jalapeño or Fresno pepper. 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 |
Directions:
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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