Rocoto Chili Red Ceviche

Ingredients

• 1.5 lbs Fresh sea bass or fluke fillets, cubed
• 1 large Red onion, thinly sliced into feathers
• 3 tablespoons Rocoto chili paste
• 1 cup Fresh lime juice
• 2 pieces Garlic cloves, minced
• 1 teaspoon Fresh ginger, grated
• 0.25 cup Fresh cilantro, chopped
• 1 teaspoon Kosher salt
• 1 large Sweet potato, boiled and sliced
• 0.5 cup Choclo (Peruvian large-kernel corn), boiled
• 1 piece Celery stalk, finely minced(optional)
• 2 pieces Ice cubes

Instructions

1. 1

   Rinse the sliced red onions in ice-cold water for 5 minutes to remove bitterness, then drain and set aside.

2. 2

   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.

3. 3

   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'.

4. 4

   Add the ice cubes to the fish bowl to keep the temperature very low while mixing.

5. 5

   Pour the spicy lime mixture over the fish and stir gently for about 1 minute until the fish starts to turn opaque.

6. 6

   Fold in the soaked red onions and chopped cilantro, ensuring everything is well coated in the red chili sauce.

7. 7

   Remove the ice cubes before serving to prevent the sauce from becoming diluted.

8. 8

   Plate the ceviche immediately, serving with a side of cold sweet potato slices and choclo corn to balance the heat.