Ceviche Carretillero Recipe

Clean and cut seafood

Pat the fish and shrimp dry. Cut the fish into 1/2-inch cubes; halve large shrimp if needed. Slice cooked Gallego octopus into bite-size pieces. Keep calamari rings separate for frying. Place fish, shrimp and octopus together in a chilled bowl.

Make basic citrus cure

Combine the fresh lime juice, cold water, smashed garlic, kosher salt and black pepper in a separate bowl. Stir to dissolve salt. Pour about two-thirds of this citrus mix over the seafood so the fish is mostly covered. Cover and refrigerate for 8–12 minutes — you want the fish to turn opaque but remain tender.

After 8–12 minutes gently check for doneness: the fish should be opaque and slightly firme but not rubbery. Remove the seafood from the citrus and reserve the used citrus (this becomes part of the leche de tigre base). Place cured seafood back in a chilled bowl and keep refrigerated while you prepare other components.

Make rocoto leche de tigre

In a blender combine the reserved citrus from the previous step, the rocoto paste, aji limo, cold stock, sugar and chopped cilantro. Blitz until smooth and emulsified. Taste and adjust salt, aji limo or sugar as needed to balance heat and acidity. Chill until ready to use.

Pour 2–3 tablespoons of the rocoto leche de tigre over the cured seafood and gently toss to coat. Fold in thinly sliced rinsed red onion and 1 tablespoon chopped cilantro. Taste and adjust seasoning — add a little more leche de tigre if you want it saucier. Keep chilled.

Char and roast sweet potato

Halve or slice the sweet potato into 1/2-inch rounds. Heat a grill pan or cast-iron skillet over medium-high heat until hot. Brush very lightly with olive oil or spray. Char the sweet potato slices 2–3 minutes per side until tender and slightly blackened on the edges. Alternatively roast at 425°F (220°C) for 20–25 minutes until tender and slightly caramelized. Keep warm.

Prepare choclo

If using fresh corn, cut kernels off the cob and briefly blanch in boiling salted water for 1–2 minutes, then shock in ice water and drain. If using canned or pre-cooked Peruvian choclo, drain and set aside. Keep warm with the charred sweet potato.

Fry calamari

Heat the neutral oil in a deep skillet or pot to 350°F (175°C) or hot enough that a small breadcrumb sizzles and browns in 10–12 seconds. Pat calamari rings dry, toss lightly with the 1 tablespoon flour, salt and 1/4 tsp black pepper. Fry in batches (do not crowd) 45–60 seconds until just golden and crisp. Remove with a slotted spoon to paper towels and season immediately with a pinch of salt. Maintain oil temperature between batches.

In a shallow chilled serving bowl or plate, arrange a bed for the ceviche components. Spoon the ceviche (fish, shrimp, octopus) in the center and drizzle an extra tablespoon of rocoto leche de tigre over the top. Arrange fried calamari rings artfully on one side.

Place charred sweet potato slices and a small mound of choclo on the plate. Scatter cancha (toasted corn nuts) around the dish for crunch. Garnish with red onion slices on top, microgreens or cilantro sprigs, thin slices of extra aji limo or rocoto, and lime wedges. Finish with an optional small drizzle of olive oil.

Serve immediately so the fried calamari remains crisp. Provide extra leche de tigre at the table for those who want more sauce.