Corvina Ceviche , Rocoto Leche de Tigre and Boniato Chips Recipe – Executive Chef Jean Delgado

Corvina Ceviche , Rocoto Leche de Tigre and Boniato Chips

Toro Toro Miami

Yields 1 Serving

Ingredients – Rocoto Leche de Tigre

2 each Garlic
0.5oz Ginger
2 oz Celery Leaves
5 oz Celery Sticks
2.5 oz Red Onion
2.3 oz Rocoto Paste
1 oz Salt
15 oz Fresh Lime Juice
15 oz Coconut Milk
20 oz Crushed Ice

Ingredients – Ceviche

7 oz Snapper (small dices)
½ each Avocado (large dices)
½ each Red Onion (thinly sliced)
2 each Sweet Pepper (small dices)
Chopped Cilantro


1. In a blender, mix all ingredients except the Coconut Milk
2. With the blender running, add the Coconut Milk slowly to emulsify
3. With the blender running, add the crushed ice in small doses
4. Blend everything until smooth and frothy
5. Strain and pass through a fine chinois or cheesecloth
6. Marinate Snapper with Rocoto mixture for approximately 5 minutes
7. Add ceviche to a bowl and top with sweet pepper, red onion, avocado, and cilantro

Ingredients – Boniato Chips

1 cup Red Quinoa
2 cup water
1 tsp salt


1. In a pot on medium heat, add quinoa and pour water over
2. Let it cook for approximately 15 to 20 minutes or until quinoa puffs
3. Remove from heat and let quinoa rest to cool
4. Flatten quinoa and cut into chip shapes
5. Using a strainer, fry quinoa at 375⁰ F for about 5 minutes, or until crunchy
6. Add to bowl and enjoy!

California Club

Zulma Torres

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