Amazonian ceviche of firm paiche with cocona, lime, charapita chili and sacha cilantro. Cocona gives the acidity a fruitier edge while plantain chips bring crunch alongside. Fresh, spicy and unmistakably rooted in the Peruvian Amazon.
For this recipe, use only paiche fillet from a reliable supplier that is intended for raw consumption and has been previously frozen for parasite control; lime juice does not replace that control. Keep the fish well chilled, cut it into roughly 2 cm cubes, and return it to the refrigerator. Thinly slice the red onion, chop the sacha cilantro, and finely cut the charapita chilies.
Peel the cocona and reserve roughly one third in small cubes. Blend the rest with the lime juice,
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Place the chilled paiche fillet in a mixing bowl and pour the cocona-lime mixture over it. Fold gently and let it sit cold for only 5 minutes, until the outside of the fish looks slightly opaque while each cube remains firm and juicy.
Add the red onion, reserved cocona, remaining charapita chili, sacha cilantro, and remaining salt. Fold for just 15 to 20 seconds without breaking up the fish, then serve immediately with the plantain chips alongside so they stay dry and crisp. And that's it! Acid, charapita, cocona and paiche: the Peruvian Amazon served fresh. 🌿
