Fresh seafood can be a treat at any time, especially when it’s a winning Ceviche recipe! That’s what’s on the menu tonight as we grab a Bite with Belkys.

The Chef: Juan Chipoco
The Restaurant: CVI.CHE 105 on South Beach
The Dish: Ceviche Ganador

Ganador Sauce:
5 medium size roasted rocoto peppers
½  medium size red onion
1 celery stick
¾  cup water
2 small ginger roots
1 tsp. rocoto paste
1 tsp. chopped aji limo
2 tbsp. vegetable oil
1 garlic clove
sea salt & pepper to taste
8 oz Corvina fish (cubed 1 inch approx)
6 mussels
6 shrimp
3 oz. octopus
3 oz. calamari
lime juice ( 4 limes)
1 chopped garlic cloves
4 sweet potato chunks
2 oz. Peruvian corn
 Method of Preparation:

– Chef Juan starts by making a smoked red pepper sauce.  In a blender- add fresh celery,
garlic, smoked red pepper, fresh ginger, red onion, sea salt, water– and blend.  Set that aside.
– For the Ceviche, add fresh chopped Corvina fish, shrimp, octopus and calamari, sea salt — pepper, and garlic.  Mix well.  Add fresh lime juice, the smoked red pepper sauce- and blend it well.
– Next, add a touch of ají limo, which is a Peruvian red pepper.  Put in a bit of chopped rocoto, another spicy peruvian pepper which you can get at any Latin market.

– Add Cilantro, red onions, and mussels- and mix together for about 35 seconds in the lime juice. The citrus juice is what “cooks” the seafood.  And it’s ready!

To Plate:
Chef Juan plates the Ceviche Ganador with a wedge of lettuce- then drizzles with more lime juice- and garnishes with red onion, sweet potato- and peruvian corn.

Serving suggestion:
Sauvignon Blanc

Serves: 2

105 N.E. 3rd Ave.
Miami, FL 33132

Bring in a printed copy of the recipe and get a complimentary glass of wine with your meal now through the end of February.

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