50 gmrocoto chilli (see note), seeds removed, blanched, processed to a fine purée and passed through a sieve
3medium uncooked Crystal Bay prawns
3freshly shucked Sydney rock oysters
5lightly cooked South Australian farmed mussels, cleaned
70 gm yellowfin bream fillet
20 gm Tasmanian sea urchin roe
30 gm cancha (see note)
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.
Note 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 Australian Gourmet Traveller.