Ceviche is Peru's national dish, and although found in other countries, the Peruvian version is widely considered to be 'The Daddy'. Simple to prepare and quick to 'cook' (it isn't raw after all, the lime juice cooks the fish). The rocoto chilli is what lifts this dish to being authentically Peruvian instead of just a western take on a real classic.
Cancha corn nuts and rocoto chilli can be found in specialty stores or online.
We liked it, but there was something missing, not sure what. Perhaps the lemon amount was a bit too much but then If I dont put the right amount perhaps the fish doesnt really get cook with the acid, not sure. Any ideas to make this recipe wow? - 05 May 2018