Name: Ceviche of Australian seafood with rocoto
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 quantity ceviche classico, mulloway omitted; 50 gm rocoto chilli (see note), seeds removed, blanched, processed to a fine purée and passed through a sieve; 3 medium uncooked Crystal Bay prawns; 3 freshly shucked Sydney rock oysters; 5 lightly cooked South Australian farmed mussels, cleaned; 70 gm yellowfin bream fillet; 20 gm Tasmanian sea urchin roe; 30 gm cancha (see note)

Ceviche of Australian seafood with rocoto

Australian Gourmet Traveller recipe for ceviche of Australian seafood with rocoto.

Serves 4

Prep

20M

Cook

15M

Total

35M

Skip to Recipe

The rocoto chilli is common in Central and South America. This recipe came about when I was able to source rocotos from my friend Stuart Meagher at Disaster Bay Chillies in Eden, New South Wales, and cancha, a Peruvian dried corn product, from my friend Jesus at Tierras Latinas, a grocer in Sydney’s Fairfield.

Ingredients

1 quantity ceviche classico, mulloway omitted

50 gm rocoto chilli (see note), seeds removed, blanched, processed to a fine purée and passed through a sieve

3 medium uncooked Crystal Bay prawns

3 freshly shucked Sydney rock oysters

5 lightly cooked South Australian farmed mussels, cleaned

70 gm yellowfin bream fillet

20 gm Tasmanian sea urchin roe

30 gm cancha (see note)

Method

Main

1.Follow the recipe for ceviche classico, adding rocoto purée to lime juice mixture, and adding seafood (except sea urchin roe) in place of mulloway. Just before serving, top with sea urchin roe and sprinkle with cancha.

Fresh rocoto chillies are available from Disaster Bay Chillies. Alternatively, preserved rocoto chillies and rocoto purée are available in jars from Tierras Latinas en Australia (see stockists p177). Cancha, dried fried corn, is also available from Tierras Latinas.
This recipe is from the March 2012 issue of
.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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