220g Mahi Mahi or any fresh white fish
5 limes (preferably key limes)
1 Peruvian lime pepper, deseeded and deveined and cut into 4 quarters, two of them finely chopped (substitute jalepeno pepper or habanero pepper if you like more spice)
3 tablespoons of fish broth
1 teaspoon of fresh coriander finely chopped
1/2 teaspoon of parsley finely chopped
2 tablespoon Rocoto (A spicy Peruvian Chili) Paste – recipe below
1 teaspoon condensed evaporated milk
Salt and pepper to taste

Rocoto (spicy chili paste) Ingredients
1 clove garlic
1/2 stalk celery
1 teaspoon fresh ginger
1 tablespoon Peruvian Rocoto Chili Pepper (substitute banana pepper or other sweet and mildly spicy chili pepper if unable to find)
3 tablespoons fish broth

Add all of the ingredients listed for Rocoto Paste into a blender or processor
Process until smooth. Set aside



1. Take two lime pepper quarters and rub bowl with them to perfume the bowl
2. Cut the fish into small bite sized pieces and stir, allowing the fish to absorb the chili essence
3. Quickly and gently squeeze juice of two key limes onto fish
4. It is important to only squeeze out the juice of the lime without squeezing and adding juice from white part of the rind, which will add a bitter flavour
5. Season lightly with salt and pepper
6. Add the Rocoto paste, coriander, parsley and fish broth mix gently, finally squeezing the rest of the lime and balancing the seasoning with broth, lime, salt and pepper
7. Garnish dish. Peruvian Ceviche most often comes with a boiled sweet potato on the side to balance the tartness of the lime, you can also use fresh boiled or roasted corn kernels or slivers of red bell pepper



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