Peruvian Ceviche in Rocoto Cream
Dive into the bold flavors of Peru with our zesty ceviche, elevated by a creamy rocoto sauce that adds a delightful kick! Fresh fish marinated in citrus meets the fiery heat of rocoto peppers, creating a dish that's both refreshing and exciting. Perfect for impressing guests or treating yourself to a taste of Latin America at home!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- chopped cilantro
- 1 clove of garlic
- juice of 2 lemons
- a piece of onion
🥩Meat & Seafood(1)
- fresh fish
🥛Dairy & Eggs(1)
- evaporated milk
🧂Spices & Seasonings(1)
- generous salt
📦Other(4)
- ají limo
- 15 tablespoons of leche de tigre (225 ml)
- 4 rocotos
- mixed cooked seafood
👨🍳 Instructions
- 1
Clean the rocotos, cutting from the sides without breaking the seeds, and place them in cold water.
- 2
Once they have boiled, strain and wash them well to remove part of the capsaicin.
- 3
In a pan, add a drizzle of oil, a piece of onion, and a clove of garlic, and sauté quickly until smoky.
- 4
Blend the rocoto, onion, garlic, and evaporated milk to create a smoky rocoto cream.
- 5
Add fresh fish and mixed cooked seafood, seasoning generously with salt.
- 6
Incorporate chopped cilantro and ají limo, then mix well.
- 7
Add the rocoto cream, adjusting to taste, and then squeeze in the lemon juice.
- 8
Finally, add 15 tablespoons of leche de tigre and mix to combine all flavors.
💡 Pro Tips
- ✓Boil rocotos for exactly 8-10 minutes to reduce capsaicin by 60-70% while preserving their fruity flavor compounds that break down after 12 minutes.timing8-10 minutes
- ✓Sauté the aromatics until they reach the Maillard reaction point (300°F surface temp) to create smoky compounds that will intensify when blended with the rocoto's natural sugars.technique300°F surface temp
- ✓Use fish with firm protein structure like sea bass or halibut, cut against the grain in 1/2-inch cubes, as the citric acid needs 15-20 minutes to properly denature proteins without over-firming.ingredient1/2-inch cubes
- ✓Add leche de tigre at 40°F or below to prevent the proteins from cooking further and maintain the ceviche's characteristic tender-firm texture.temperature40°F or below
- ✓Blend the rocoto cream for no more than 45 seconds to avoid breaking the milk's emulsion, which would cause the cream to separate and become grainy.technique45 seconds maximum
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Peruvian Ceviche in Rocoto Cream
Dive into the bold flavors of Peru with our zesty ceviche, elevated by a creamy rocoto sauce that adds a delightful kick! Fresh fish marinated in citrus meets the fiery heat of rocoto peppers, creating a dish that's both refreshing and exciting. Perfect for impressing guests or treating yourself to a taste of Latin America at home!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- chopped cilantro
- 1 clove of garlic
- juice of 2 lemons
- a piece of onion
🥩Meat & Seafood(1)
- fresh fish
🥛Dairy & Eggs(1)
- evaporated milk
🧂Spices & Seasonings(1)
- generous salt
📦Other(4)
- ají limo
- 15 tablespoons of leche de tigre (225 ml)
- 4 rocotos
- mixed cooked seafood
👨🍳 Instructions
- 1
Clean the rocotos, cutting from the sides without breaking the seeds, and place them in cold water.
- 2
Once they have boiled, strain and wash them well to remove part of the capsaicin.
- 3
In a pan, add a drizzle of oil, a piece of onion, and a clove of garlic, and sauté quickly until smoky.
- 4
Blend the rocoto, onion, garlic, and evaporated milk to create a smoky rocoto cream.
- 5
Add fresh fish and mixed cooked seafood, seasoning generously with salt.
- 6
Incorporate chopped cilantro and ají limo, then mix well.
- 7
Add the rocoto cream, adjusting to taste, and then squeeze in the lemon juice.
- 8
Finally, add 15 tablespoons of leche de tigre and mix to combine all flavors.
💡 Pro Tips
- ✓Boil rocotos for exactly 8-10 minutes to reduce capsaicin by 60-70% while preserving their fruity flavor compounds that break down after 12 minutes.timing8-10 minutes
- ✓Sauté the aromatics until they reach the Maillard reaction point (300°F surface temp) to create smoky compounds that will intensify when blended with the rocoto's natural sugars.technique300°F surface temp
- ✓Use fish with firm protein structure like sea bass or halibut, cut against the grain in 1/2-inch cubes, as the citric acid needs 15-20 minutes to properly denature proteins without over-firming.ingredient1/2-inch cubes
- ✓Add leche de tigre at 40°F or below to prevent the proteins from cooking further and maintain the ceviche's characteristic tender-firm texture.temperature40°F or below
- ✓Blend the rocoto cream for no more than 45 seconds to avoid breaking the milk's emulsion, which would cause the cream to separate and become grainy.technique45 seconds maximum