Welcome, foodies and culinary enthusiasts! I have an outstanding recipe to share with you that is sure to tantalize your taste buds. Today, I am sharing my delicious twist on the traditional Peruvian dish – Ceviche Corvina.
Ceviche Corvina is a famous dish in Latin America, which is made with raw fish that is marinated in citrus juices such as lime or lemon. My version includes a juicy and firm white sea bass, which will leave you craving for more of the flavor.
I have added some unique ingredients to this recipe, such as sweet potatoes, red onions, and chiles, which complement the taste of the fish perfectly. Trust me; it’s the ideal meal to serve on hot summer evenings or to impress your friends and family at a gathering.
Are you ready to transport your taste buds to the coastal regions of Peru? Let’s dive into my take on ceviche de corvina – the perfect combination of freshness, zestiness, and crunchiness all in one bite.
Why You’ll Love This Recipe
Fellow food lovers, are you in search of a light and refreshing dish that’s perfect for a summer day? Look no further than this delectable Ceviche Corvina recipe! With its delicate balance of fresh ingredients and zesty citrus flavors, it’s a seafood dish that will transport your taste buds to the beach.
Not only is ceviche an exotic and unique choice, but it also happens to be one of the healthiest fare around. Made with raw white fish, lime juice, chiles, onions, and salt, it’s a simple dish with bold flavor. The acidity of the lime “cooks” the fish so there’s no need to fire up any grill or oven. This ensures all the nutrients and antioxidants are preserved without sacrificing any taste.
But what really sets this recipe apart is its star ingredient: the corvina fish. This white sea bass is caught off the coast of Ecuador and Peru, and is incredibly versatile in terms of cooking method – be it fried, steamed or “cooked” in citrus juices. Corvina White Sea Bass is medium to firm textured with a mild and sweet flavor making them an excellent fit for this delightful recipe of panamanian-style ceviche.
So whether you’re a seafood aficionado or just looking to spice things up in the kitchen, this ceviche recipe is sure to please. Its fresh ingredients and unique preparation will have your taste buds dancing with excitement – not to mention impressing your guests at your next summer gathering!
- 2 lb Corvina fish fillets
- 1½ cups Key Limes Juice
- 1 red onion, finely chopped
- 2 Chile peppers, finely chopped
- Salt and Pepper
- Lettuce leaves for serving
- Sweet potato slices for serving
- 1 lb boneless sea bass, white fish or any other semi-firm white sea fish cut into ½ inch cubes
- ½ cup minced red onion
- Juice of 1 lime
- Salt and pepper
- Lime wedges for garnish
Ingredients 3 (Authentic Peruvian Ceviche):
- a firm white sea bass like Corvina or any other firm white fish
- Lemon juice (about 1 cup per pound of fish)
- Lime juice (about ½ cup per pound of fish)
- Red onion, finely chopped (1 to 2 cups)
- Chile pepper or Ají amarillo paste to taste
- Salt and pepper
- Sweet potatoes, boiled and sliced thin
- Corn on the cob boiled and cut into pieces
The Recipe How-To
Now that you have all the necessary ingredients gathered on your kitchen counter, let’s start making this mouth-watering ceviche! Here are the instructions for making a delicious Ceviche de Corvina:
Step 1: Preparing the Fish
Rinse the flounder fillets under cold water and pat them dry with paper towels. Cut them into 1/2 inch cubes and place them in a large mixing bowl.
Step 2: Mixing in the Ingredients
Add 1 1/2 cups of lime juice, 1/4 cup lemon juice, and 1 teaspoon of salt to the fish. Stir well to ensure that all cubes of fish are coated with citrusy juices. Cover the bowl with plastic wrap, refrigerate, and marinate for at least 3 hours.
Step 3: Adding More Flavors
Once the fish is opaque, add 1 diced red onion, and 2 finely chopped red chili peppers to it. If you prefer your ceviche spicier, feel free to add more chilies. Also, add some freshly ground black pepper for an extra savory twist.
Step 4: Finishing Touches
Fold in some diced pieces of cooked sweet potato (optional). This will add a hint of sweetness and texture to the dish. Finally, garnish with a couple of fresh green lettuce leaves stacked up on top of each other on a large serving platter.
Voila! Your Ceviche de Corvina is now ready to be enjoyed by your loved ones. If you want to make it more filling or adventurous, serve it with some plantain chips or white rice.
Remember, when preparing ceviche or any recipe involving raw fish, always buy high-quality seafood and handle it safely. Enjoy this fresh and delicious Peruvian dish!
Substitutions and Variations
When it comes to making ceviche, there are many variations that you can try based on the availability of local ingredients and personal preferences. Here are some substitutions and variations that you can try in this recipe.
1. Fish – While this recipe calls for corvina or white sea bass, you can also use other firm white fish such as halibut, snapper or tilapia. You can even mix different types of fish to give your ceviche a unique flavor.
2. Shrimp – If you prefer shrimp ceviche over fish, you can substitute the fish with peeled and deveined medium shrimp. Make sure to choose fresh shrimp and marinate them in lime juice for at least 15 minutes before adding them to the bowl.
3. Sweet Potato – If you do not have sweet potato or cannot find any, you can substitute it with boiled corn or yucca. Both of these ingredients will add a sweet and crunchy texture to the dish.
4. Lettuce Leaf – The lettuce leaf is used as a bed for the ceviche mixture to sit on when serving. To switch this up, you could use sliced cucumber or plantain chips as a base instead.
5. Chile – This recipe calls for one chile, but if you like your ceviche extra spicy, feel free to add more. Alternatively, if you do not like spicy food at all, leave out the chile altogether.
6. Red Onion – Red onion adds a sharp and tangy flavor to the dish, but if you do not have any on hand or just do not like onions, you could substitute it with diced red bell pepper or celery.
7. Lime Juice – This recipe calls for key limes but if they are not available in your area, regular limes will work fine.
By experimenting with different substitutions and variations, you can create a personalized version of this authentic ceviche recipe that is perfect for your taste buds.
Serving and Pairing
You can serve this ceviche de corvina recipe fresh with some lettuce leaves and sliced sweet potato on the side to balance out the dish. A chilled beverage like a light beer, crisp white wine or even a classic margarita will complement the tangy flavors of the ceviche.
You can also experiment with different types of garnishes such as avocado, cilantro, or jalapenos as per your preference. These ingredients add depth and dimension to the overall flavor profile and provide a beautiful contrast in texture.
If you prefer a heartier meal, you can pair this fish ceviche with some freshly baked tortilla chips to add crunch to each mouthful and enhance its texture. You can also have it as an appetizer alongside some classic Mexican dishes like guacamole, pico de gallo, or black bean soup.
Whether you’re enjoying this recipe as a light snack or an appetizer at your next gathering, its vibrant flavors are sure to make it an instant hit among your guests.
Make-Ahead, Storing and Reheating
Once prepared, corvina ceviche can be stored in an airtight container in the refrigerator for up to 24 hours. For best results, make sure to store the ceviche in the coldest part of your refrigerator.
However, it is important to note that ceviche is best enjoyed when it is fresh and chilled. So, I highly recommend that you prepare this dish right before serving it to ensure optimal freshness and taste.
If you must make this dish ahead of time, keep in mind that the acids from the lime juice will continue to cook the fish and it may become tough and overcooked if left to sit too long. To prevent this from happening, you can prepare all the ingredients separately and then assemble them quickly right before serving.
When reheating ceviche, keep in mind that it is not recommended because the heat will cause the fish to become rubbery and overcooked. Instead, try adding more fresh ingredients such as diced avocado or mango to refresh the flavors.
If you have leftovers or want to store this dish for later use, I suggest storing the components separately in airtight containers. This way, you can easily assemble your vegetable, fish and dressing just before serving it again.
Tips for Perfect Results
Now that you understand the basics of making this delectable ceviche recipe, it is time to perfect your technique. Here are some foolproof tips for achieving ceviche that will knock your guests’ socks off!
1. Use Fresh Fish: When it comes to making ceviche, the quality of fish is critical. It is best to use the freshest fish you can get your hands on to ensure the best flavor and texture. Look for firm white fish options such as sea bass, flounder, or corvina.
2. Marinate for the Correct Length of Time: Be careful not to over-marinate the fish in acidic juice. Otherwise, it will turn into a rubbery mess. The marinating time should be between 10-30 minutes, depending on the size of the fish pieces.
3. Cut Fish into Uniform Cubes: To make sure that all pieces cook evenly, aim to cut them uniformly into bite-sized cubes that are around 1/2 inch in size.
4. Don’t Skimp on Seasonings: A good helping of salt guarantees that the flavors pop in your ceviche recipe, so don’t be shy with your salt shaker. Additionally, add lime juice and chili to taste to bring your dish to life.
5. Chill Before Serving: After marinating your fish, make sure you chill it in the refrigerator until fully cooled before serving. This step ensures that you get an incredibly satisfying and refreshing dish.
With these simple tips and tricks, you’ll be making restaurant-worthy ceviche in no time!
Now that you have the recipe for the delicious Corvina Ceviche, it’s time to answer some frequently asked questions about making ceviche. Whether you’re new to preparing fish or an experienced cook, these FAQs will help to guide you through any uncertainties related to making this dish.
How long should ceviche be marinated?
The duration you marinate ceviche plays a key role in its final outcome. The citrus needs a minimum of half an hour, typically up to one hour, to properly marinate the fish, with the time increasing by the size of the fish pieces. While it is acceptable to marinate the fish for up to two hours, anything beyond that might change the texture of the dish and give it more of a pickled flavor.
What is the best fish for raw ceviche?
When it comes to making your ceviche, it’s important to choose a lean white fish that is either firm or semi-firm in texture. This will ensure that your dish has the right consistency and flavor. Popular types of white fish that work well for ceviche include bass, grouper, rockfish and sole. If you’re unsure about which type of fish to use, don’t be afraid to ask your seafood seller for their recommendations.
Can you use any fish for ceviche?
When it comes to making ceviche, it’s important to use only raw fish that is safe for consumption without cooking. This means opting for fish that is categorized as “sashimi-grade” or “sushi grade”. Luckily, most kinds of raw fish can be used for this dish.
Can you marinate fish ceviche overnight?
Planning ahead can be a big help when preparing this dish. If you want to save some time on the day of, you could start marinating the fish a day before. It’s important to note that after around four hours in the marinade, the fish will already start cooking. To avoid an overly tangy taste, make sure to drain it at this point. For the best, fresh flavor, it’s recommended to add the flavorings only a couple of hours before serving.
In conclusion, if you are a fan of fresh seafood and bold flavors, then this ceviche de corvina recipe is sure to delight you. With the perfect combination of tangy lime juice, spicy chilies, and sweet red onions, this dish is an explosion of taste in every bite. The easy-to-follow recipe requires minimal cooking time and is ideal for both novice and expert cooks alike.
By incorporating some of the variations and substitutions suggested in this article, you can take your ceviche game to the next level. From swapping out different fish fillets to experimenting with unique garnishes like sweet potato or lettuce leaves, the possibilities are endless.
Furthermore, with its light and refreshing taste profile, ceviche de corvina is a perfect choice as an appetizer or even a main course. Its versatility makes it an ideal option for any situation- whether you’re entertaining guests at a dinner party or just looking for something quick and tasty to whip up on a busy weeknight.
So why not give this delicious Peruvian dish a try today? With its undeniable flavor and health benefits, it’s sure to become one of your go-to seafood recipes in no time. Thanks for joining me on this culinary journey- happy cooking!
Ceviche Corvina Recipe
- 1 3/4 lbs sea bass or 1 3/4 lbs flounder fillets
- 1 red onion, very finely sliced
- 1/2 red aji limo chile, chopped very fine
- 1/2 yellow aji limo chile, chopped very fine
- 16 key limes, juice of
- 1 ear corn on the cob, boiled & cut into rounds (choclo variety is traditional, if you can find it)
- boiled sweet potato (camote variety is traditional)
- lettuce leaf
- Cut fish into bite size pieces and mix with onion in large bowl.
- Wash onion & fish; drain well.
- Season with salt and aji limo.
- Toss fish preparation quickly in lime juice.
- Refresh with a coupe of ice cubes. Mix well and remove ice before it has a chance to melt.
- Serve ceviche immediately in a deep dish. Accompany with boiled sweet potato, corn, and lettuce.
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.