Ceviche Peruano

Ceviche Peruano

From: Executive chef Oscar del Rivero, Jaguar Ceviche Spoon Bar and Latam Grill, Coconut Grove, FL. Yield: 4 servings.

1.5 lb. fresh corvina or snapper (approximately 6 oz. per serving)
4 cloves garlic, minced
1 Tbsp. kosher salt
¾ cup freshly squeezed lime juice
1 tsp. rocoto pepper (or any spicy pepper), adding additional if needed
1 cup of cooked giant corn kernel from Peru (may substitute regular corn kernels)<

Register to view the full article

Register for Access!

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish