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Chef's Recipes

Ceviche:

  • 1 1/2 pound whitefish (red snapper, flounder,
    grouper, or tilapia)
  • 2 oz celery
  • 1 oz ginger
  • ½  red onion
  • 1 clove garlic
  • 10 limes
  • 3 oz cilantro
  • rocoto pepper sauce (see below)

Directions

Finely chop the garlic, ginger, and celery.

Slice the fish into bite-sized pieces and mix in a large bowl with the salt and white pepper. Add the lemon juice and mix very well with the garlic, ginger, and celery.

Add approximately 4 tablespoons of the rocoto pepper sauce. Taste to set the right amount of heat.

Add the red onion thinly sliced and the chopped cilantro.
Mix again.

Rocoto pepper sauce:

  • 1 teaspoon rocoto pepper paste
  • 1 red bell pepper
  • 3 slices white bread (sliced)
  • ½ cup milk

Directions

Blend the rocoto pepper paste with red bell peppers, white bread, milk, and water.