Sea bass ceviche with yellow chili and rocoto tiger’s milk

Name: Sea bass ceviche with yellow chili and rocoto tiger’s milk
Total time: 120 min
Cuisine: Peruvian recipes
Ingredients: 300 gr of sea bass cut into cubes; 5 gr of finely chopped cilantro; 6 gr of ají limo cut in brunoise; 40 gr de Panca Pepper Paste; 40 gr of rocoto paste; 80 gr of sliced red onion; 120 gr of cooked corn; 100 gr of fried corn; 40 gr of crispy ripe plantain; 5 gr of slices of aji limo pepper; 150 gr of freshly squeezed lime juice; 40 gr of fish broth; 20 gr of fish broth; 10 gr of cilantro sprigs; 5 gr of ginger in pieces; 5 gr of of whole peeled garlic cloves; 20 gr of julienned white onion; 4 gr of salt; 60 gr of tiger's milk base; 1 pinch of salt to taste; 100 gr of fried roasted plantain; 100 gr of cooked potato

Peruvian recipes

Seafood

Launch

Medium

120'

Chef

Roberto Sihuay

Two-Colored Sea Bass Ceviche is a modern interpretation of the Peruvian classic, where the freshness of the fish is paired with two distinct intensities of leche de tigre. On one side, the yellow chili version brings creaminess, balance, and a mild aromatic heat; on the other, rocoto adds a bolder and more vibrant character. The sea bass, cut into cubes, is marinated à la minute to preserve its firm texture and clean flavor. It is served with traditional garnishes such as cancha corn, choclo, and red onion, alongside a crispy plantain chip that adds a crunchy contrast. The result is a fresh, balanced, and visually striking dish where acidity, spice, and sweetness coexist in perfect harmony.