From: Executive chef Oscar del Rivero, Jaguar Ceviche Spoon Bar and Latam Grill, Coconut Grove, FL. Yield: 4 servings. 1.5 lb. fresh corvina or snapper (approximately 6 oz. per serving) 4 cloves garlic, minced 1 Tbsp. kosher salt ¾ cup freshly squeezed lime juice 1 tsp. rocoto pepper (or any spicy pepper), adding additional if needed 1 cup of cooked giant corn kernel from Peru (may substitute regular corn kernels) 1 Tbsp. parsley, chopped ½ red onion, sliced thin ...

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