- 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)
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.
Rocoto pepper sauce:
- 1 teaspoon rocoto pepper paste
- 1 red bell pepper
- 3 slices white bread (sliced)
- ½ cup milk
Blend the rocoto pepper paste with red bell peppers, white bread, milk, and water.