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"Most of the ceviche you&amp;#039;ve eaten has probably been served cold but let me tell you it&amp;#039;s on point warm too. Peruvian chef Hector Solis created this recipe of Grouper Ceviche to the ember with Lobster for the International Chefs Congress and I was fortunate enough to try it. My favorite thing about it, he cooked the dish on a hot press so it can be made indoors all year long! INGREDIENTS FOR 4 PERSONS 600 grs. Grouper tenderloin 600 grs. Lobster tails 40 grs. Chopped coriander 40 grs. Chopped spring onion 200 ml. Lemon juice Salt 1 Cup of &amp;quot;Chicha de Jora&amp;quot; (You can replace it with a slightly sour white wine, low alcoholic content) 3 Spoons of Peruvian yellow chili pepper (a cook paste made of blended yellow chili pepper with vegetable oil) 15 grs. Chopped &amp;quot;Limo&amp;quot; chili pepper 12 Green corn leaves PREPARATION Dice the grouper tenderloin (2 cm. x 2 cm). Season and dice the lobster tails separately. Add the blended yellow chili pepper, the chopped coriander leaves and the spring onions. Add the lemon juice, the white wine (or &amp;quot;Chicha de Jora&amp;quot;) and reserve. Wash the corn leaves in plenty hot water (this will soften the leaves) and put them over a grill with natural coal at high heat. Add the previous preparation over the corn leaves and cook for 5 \u2013 8 minutes. Season with chopped &amp;quot;Limo&amp;quot; Chili pepper. Serve immediately. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cosmopolitan.com/food-cocktails/how-to/a4879/peruvian-ceviche-a-la-brasa-recipe/>