Bloody Lorcho from La Mar
1 oz fluke, diced small
1 oz Ecuadorian blue shrimp, diced small
4 little neck clams, steamed until just opened
1 oyster
salt
2 limes
1 oz red onion, diced small
1 oz celery, diced small
1 tsp habanero, minced
1 tsp cilantro, chopped
1 cup Aji Rocoto Leche de Tigre (see recipe below)
1 tbsp evaporated milk
1 shot Pisco Quebrante
In a bowl, mix seafood with a few pinches of salt and the juice of one lime. Throw in a few ice cubes and the veggies. Mix with the Aji Rocoto Leche de Tigre (should look like a seafood soup). Add evaporated milk to cut a bit of the heat (if you like things extra spicy, skip this step) and taste for flavor. You can add a little more lime or salt at this point if your ceviche doesn’t sing! Serve in a chilled goblet and garnish with a stick of celery and wedge of lime. We serve ours alongside one shot of Pisco Quebrante.
Rahav 'Iggy' Segev