Ceviche Criollo with Leche de Tigre

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Ceviche Criollo with Leche de Tigre

Ingredients
Ingredient Checklist

1 rocoto pepper, stem removed

25 ¼ ounces striped sea bass, divided

¼ cup chopped red onion

¾ cup fresh lime juice (about 5 limes)

½ teaspoon kosher salt

2 garlic cloves

1 (2-inch) piece celery

1 (1-inch) length peeled fresh ginger, sliced

1 cup thinly vertically sliced red onion

1 tablespoon chopped fresh cilantro
Directions
Step 1
Boil rocoto pepper 1 minute; drain. Repeat twice. Combine 1 1/4 ounces pepper flesh (reserve remaining pepper for another use) and 1 teaspoon pepper seeds, 1 1/4 ounces fish, 1/4 cup chopped red onion, juice, salt, garlic, celery, and ginger in a blender. Process until smooth. Chill rocoto mixture for 20 minutes.

Step 2
Combine chilled rocoto mixture, remaining 24 ounces sea bass, sliced red onion, and cilantro in a bowl; toss to combine. Serve in chilled bowls or glasses. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG