Ceviche From Peru
- 150 gr. of fish (sole, seabass, mahi mahi or any white fish)
- 2 limes
- 1 lime pepper, deseed and cut in 4 quarters, two of them finely chopped
- 3 tbsp. fish broth or fumet
- 1/2 tsp. Baby parsley finely chopped
- Salt
- 2 tbsp. rocoto paste
- Rocoto paste: Mix in blender 1 garlic clove, 10gr. of celery, 2gr. of ginger, 15 gr. of rocoto hot chili and 3 tbsp. fish broth.
- Take two lime pepper quarters and rub the bowl with them (perfume the bowl). Then add the fish and rub it agaisnt the bowl gently, letting the fish absorb the essence and heat of the chili. Squeeze the juice of two key limes onto the fish and season with salt. Add the rocoto paste, baby parsley and fish broth and mix gently, finally add a little of evaporate milk and balancing the seasoning with broth, lime and salt.
- Garnish your dish with julienned onions, lettuce, roasted corn, boiled corn, sweet potatoes, etc.
fish, limes, lime pepper, fish broth, parsley, salt, paste
Taken from www.yummly.com/recipe/Ceviche-from-Peru-1457241 (may not work)