Browse All Recipes

Ceviche of Australian seafood with rocoto

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

  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
Ceviche of Australian seafood with rocoto
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.


  • 1 quantity <a href="">ceviche classico</a>, 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)


  • 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