Ceviche en Crema de Rocoto

Name: Ceviche en Crema de Rocoto
Cuisine: Peruvian
Ingredients: 1½ kg firm white-fleshed fish; 1½ cups (300 g) cooked octopus in thin slices (optional); ½ stalk celery, roughly chopped; ¼ leek, white part only, roughly chopped; 1 tbsp fish stock; 2 scallops, corals removed; 3 tsp rocoto paste; ½ cup vegetable oil; Juice of 15 key limes; Half the heart of a medium white onion, roughly chopped; 1 red onion, finely julienned; Salt; 1 cup cooked fresh corn kernels

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

This exceptional ceviche is a signature dish of Daniel Manrique’s at his ‘Segundo Muelle’ restaurant in San Isidro. It blends a white onion, leek and scallop cream with our red rocoto pepper, one of the most flavorful peppers in Peruvian cuisine.

Ingredients

Americas
Peru
San Isidro
Fish course
Starter
Pescatarian
Gluten-free

Ingredients

Method