Peruvian Avocado and Ceviche Sampler


Place the tuna, shrimp, and salmon each in a large bowl and add 1/3 of the avocado, lime juice, and cilantro to each bowl. To the tuna, add ½ of the ginger, and all of the yellow chili pepper, sesame seeds, sesame oil, and green onion tops. To the shrimp, add ½ each of the red onion, rocoto pepper, olive oil, and ginger, and all of the garlic. To the salmon, add the remaining red onion, chopped rocoto pepper, and olive oil, and all of the red bell pepper, corn, and garlic. Season each with salt and pepper to taste, and marinate for 10 minutes.

Serve the three ceviches together, each on a large decorative spoon or in a serving bowl.




1 pound fresh tuna, cut into ½-inch cubes
1 pound medium shrimp, peeled
1 pound fresh salmon, cut into ½-inch cubes
2 Peruvian avocados, pitted, peeled, and cut into ½-inch cubes
½ cup lime juice
4 tablespoons cilantro, rinsed and finely chopped
1 teaspoon grated fresh ginger
1 tablespoon finely chopped yellow chili pepper
1 tablespoon sesame seeds
1 teaspoon sesame oil
2 tablespoons finely chopped green onion tops (green part only) Salt and pepper
1 medium red onion, peeled and finely chopped
2 tablespoons finely chopped rocoto chili pepper (or other mild to semi-hot red pepper, such as red serrano)
semi-hot red pepper, such as red serrano)
3 tablespoons olive oil
1 red bell pepper, finely chopped
1 cup fresh or frozen large Peruvian corn kernels
¼ teaspoon finely chopped garlic