
Classic Rocoto Ceviche
FOR THE CEVICHE
Mahi-mahi: 3.5 oz (diced)
Fresh lime juice: 1 oz
Leche de tigre rocoto (see below): 2 oz
Red habanero pepper (optional): 1 (sliced thin)
Red onion: 0.5 oz (thinly sliced)
Cooked Peruvian corn (choclo) or sweet corn: 1.3 oz
Cooked sweet potato: 0.65 oz (diced)
Cancha (toasted corn nuts) or roasted corn kernels: 0.35 oz
Plantain chips: 0.25 oz
Cilantro: pinch (chopped)
Small piece of lettuce: for garnish
Small amount of seaweed (optional): for garnish
Salt and black pepper: pinch
FOR THE LECHE DE TIGRE ROCOTO
Fresh lime juice: 1/2 cup
Cold fish or vegetable broth: 1/3 cup
Red chili (rocoto, or a mix of red bell pepper + habanero): 1 tbsp (chopped)
Small garlic clove: 1
Red onion: 1 tbsp (chopped)
Cilantro: 1 tbsp (chopped)
Fresh ginger: 1/2-inch piece
Salt: to taste
In 2016, Chef José Luis Chavez had a “truly transformative” experience when he tried ceviche for the first time. Having moved from the mountains of Venezuela to Lima, Peru, he had “never tasted anything like it.” The combination of fresh fish, vibrant sauce, crisp onions, and the zing of leche de tigre was an epiphany.
“It literally changed my life and ignited my passion for this dish,” he says. “Mission Ceviche is a direct result of that moment and my interpretation of this incredible culinary experience. When I prepare tableside ceviche, it's my way of sharing that initial sense of wonder and the fresh, vibrant flavors I fell in love with.”
- Blend all ingredients until smooth.
- Taste and adjust salt or lime as needed.
- Strain for a smoother texture, if desired.
- Keep chilled until ready to use (up to 2 days in the refrigerator).
- In a cold mixing bowl, combine diced mahi-mahi, salt, and habanero. Mix for 10 seconds.
- Add lime juice and let sit for 1 minute.
- Add leche de tigre and a pinch of cilantro. Mix gently.
- Plate with choclo, sweet potato, red onion, seaweed, lettuce, cancha, and plantain chips.
- Serve immediately.