1-1/2 pounds halibut, tilapia or mahi mahi fillets, cut into 1/2-in. pieces
1-1/2 teaspoons sea salt, divided
1 medium red onion, thinly sliced
1 celery rib, finely chopped, divided
2 tablespoons minced fresh cilantro, divided
3/4 teaspoon pepper, divided
3 garlic cloves, minced
1 cup lime juice (10-12 limes)
1 minced seeded rocoto pepper
2 teaspoons minced fresh gingerroot
2 tablespoons evaporated milk
Optional: Cooked sweet potatoes, lettuce, toasted chulpe corn and corn on the cob
In a large bowl, combine fish, 2 cups cold water and 1/4 teaspoon salt. Let stand 15 minutes; drain. Meanwhile, place sliced onion in ice water.
Stir together drained fish, half of the celery, 1 tablespoon cilantro, 1/4 teaspoon each salt and pepper and garlic; set aside. In a blender, combine lime juice, 2 tablespoons fish mixture, rocoto pepper, ginger, remaining celery and cilantro and remaining 1 teaspoon salt and 1/2 teaspoon pepper; blend until smooth. Pour mixture over fish; stir to combine. Let stand 10 minutes; stir in milk. Serve with desired toppings and drained red onions.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.