A spicy variation using the fiery Peruvian rocoto pepper for a bold kick.
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Rinse the sliced red onions in ice-cold water for 5 minutes to remove bitterness, then drain and set aside.
In a large glass bowl, combine the cubed fish with the salt and toss gently; let it sit for 2 minutes to firm up the proteins.
In a separate small bowl, whisk together the lime juice, rocoto chili paste, minced garlic, grated ginger, and minced celery to create the 'Leche de Tigre'.
Add the ice cubes to the fish bowl to keep the temperature very low while mixing.
Pour the spicy lime mixture over the fish and stir gently for about 1 minute until the fish starts to turn opaque.
Fold in the soaked red onions and chopped cilantro, ensuring everything is well coated in the red chili sauce.
Remove the ice cubes before serving to prevent the sauce from becoming diluted.
Plate the ceviche immediately, serving with a side of cold sweet potato slices and choclo corn to balance the heat.
