- 250 gr. Fresh trout
- 100 ml. Lime juice
- 100 gr. Hot pepper paste (“rocoto” and “piquillo” peppers)
- 5 gr. Grated garlic
- 5 gr. Grated ginger
- 2 gr. Chopped cilantro
- 50 gr. Red onion sliced in thin slivers
- 1 ear of corn
- 1 sweet potato
- 150 gr. sugar
- Salt and pepper to taste
- 50 ml. fish broth
Clean the rocoto pepper and boil it 3 times in sugar and vinegar, changing the water each time it boils. Blend with the piquillo pepper and a little oil in the blender. Peel the sweet potato and cut it into sticks. Boil with the remaining sugar until tender.
To assemble the ceviche, marinate the trout in the lime juice, salt, garlic, ginger, cilantro, onion, salt and hot pepper paste. Add a little fish broth (optional) for a more intense flavor. Add a couple of ice cubes to keep the ceviche fresh and to make the marinade a little less sour. Serve with corn and sweet potato, decorate with lettuce, onion, sliced hot “limo” pepper and crisp threads of sweet potato.
