Cebiche de Atun
This chile pepper originated in the mountains of South America and Mexico. Because of their appearance they are often called “Manzano” which means apple chile. This pepper can only be grown in these regions at elevations above 5000′ therefore making these very rare in the US.These chiles are unique in that they are the only ones that have black seeds. They are very hot and meaty. Rocotos are chopped and used in salsas or sometimes stuffed with cheese and meat and then baked.
one 6 oz. can solid white tuna in water
1/2 rocoto chile, seeded and minced
1 small red onion, peeled and finely chopped
1 ripe tomato, diced
1 Tbsp. chopped fresh cilantro
salt and fleshly ground black pepper, to taste
1/4 cup fresh lime juice (1-2 limes)
2-3 Tbsp. extra-virgin olive oil
fresh cilantro sprigs, for garnish
Drain the tuna and invert it onto a small platter. Sprinkle the chile and onion over the tuna and allow it to stand for a few minutes, then add the tomato, chopped cilantro, and salt and pepper to taste, and gently mix together. Sprinkle the lime juice over all, and drizzle with the oil. Garnish with sprigs of cilantro and serve.
Recipe adapted from www.culturalexpeditions.com.