Classic Rocoto Ceviche Recipe by José Luis Chavez
Chef José Luis Chavez of Mission Ceviche shares his take on classic rocoto ceviche, inspired by his first taste of leche de tigre in Peru. Includes full recipe and leche de tigre.
Keywords
- José Luis Chavez
- Mission Ceviche
- Father’s Day recipes
- Peruvian ceviche
- rocoto ceviche
- leche de tigre recipe
- fish ceviche
- classic ceviche
- citrus marinated fish
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Ingredients
- Mahi-mahi: 3.5 oz (diced)
- Fresh lime juice: 1 oz
- Leche de tigre rocoto (see below): 2 oz
- Red habanero pepper (optional): 1 (sliced thin)
- Red onion: 0.5 oz (thinly sliced)
- Cooked Peruvian corn (choclo) or sweet corn: 1.3 oz
- Cooked sweet potato: 0.65 oz (diced)
- Cancha (toasted corn nuts) or roasted corn kernels: 0.35 oz
- Plantain chips: 0.25 oz
- Cilantro: pinch (chopped)
- Small piece of lettuce: for garnish
- Small amount of seaweed (optional): for garnish
- Salt and black pepper: pinch
- Fresh lime juice: 1/2 cup
- Cold fish or vegetable broth: 1/3 cup
- Red chili (rocoto or a mix of red bell pepper + habanero): 1 tbsp (chopped)
- Small garlic clove: 1
- Red onion: 1 tbsp (chopped)
- Cilantro: 1 tbsp (chopped)
- Fresh ginger: 1/2-inch piece
- Salt: to taste
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