Oh, friends, lend me your ear, for I have a recipe that will make your taste buds sing with joy! A dish that has traveled from the shores of Panama to the streets of Mexico, and now finally reached my humble kitchen. I present to you – the Ceviche De Corvina Recipe!
This dish is not just any ordinary fish ceviche; it is a Panamanian classic unlike any other recipe with roots tracing back to Peru. While other ceviche recipes use lemon juice, this recipe uses lime juice which gives it a distinct and refreshing flavor that will transport you straight to the Atlantic coast.
In this recipe, we use corvina white sea bass, a fish similar to seabass or halibut but unique in its own way. Freshly cut small pieces of boneless fish are marinated in a mixture of lime juice, red onions, cilantro, celery and salt until they become tender and succulent.
It’s easy to make and full of flavor! Even if you’re new to cooking seafood, don’t be afraid – this dish is perfect for beginners as well. So let’s dive right in, shall we? Let me show you how easy it is to create this culinary masterpiece.
Why You’ll Love This Recipe
Oh, hear me now, fair people of the feast! This recipe that I present to thee today shall awaken a love for the sea and the bounty it brings. ‘Tis a recipe for Ceviche De Corvina, a dish that shall exceed all expectations!
Forsooth! What is not to love about this exquisite dish? The delicate, flaky white sea bass, marinated in freshly squeezed lime and lemon juice mixed with finely diced red onion and celery, and seasoned with cilantro and salt. Ah, even the very thought of it makes my mouth water!
This Panamanian classic unlike other recipes has roots in Peru, but one uses lemon instead of lime. Fear not, for this recipe offers options for substitutions and variations that shall suit thy tastes.
For lovers of raw fish, rejoice! This ceviche recipe brings out the best in corvina fish, or any boneless white fish preferably seabass or mahi-mahi to create perfection on thy palate.
Furthermore, this recipe is facile! With simple ingredients such as 1 lb boneless fish cut into small pieces, 1½ cups finely chopped onions, 2 cups freshly squeezed lemon juice and celery for an extra crunch. The recipe provides easy-to-follow instructions that even Puck himself could master.
So come forth and savor the taste of the sea with Ceviche De Corvina! ‘Tis a dish that shall leave thee wanting more, and rightly so. ‘Tis a dish that shall earn thee praises from every guest at thy table. Trust me when I say this: you’ll LOVE this recipe.
Here are the ingredients you’ll need for this delicious Ceviche De Corvina recipe:
- 1 lb boneless white fish (such as corvina, sea bass, mahi-mahi, or halibut), cut into small pieces
- 2 cups freshly squeezed lime juice mixed with lemon juice (use 1:1 ratio)
- 1 ½ cups finely chopped red onion
- ½ cup finely chopped celery
- 1/4 cup finely chopped cilantro
Note: You can also use other types of firm-fleshed white fish for this recipe such as tilapia, cod, or snapper.
The Recipe How-To
Ceviche De Corvina Recipe
Prep time: 20 minutes
Cook time: 2 hours
Total time: 2 hours 20 minutes
– 1 lb boneless white fish, corvina or sea bass
– 1½ cups freshly squeezed lime juice
– 1 cup freshly squeezed lemon juice
– 2 cups finely chopped red onion
– 2 cups finely chopped celery
– ½ cup finely chopped cilantro
– Salt to taste
- Cut the fish into small, bite-sized pieces.
- In a large bowl, mix the lime juice and lemon juice together. Add the fish and stir to coat well.
- Cover the bowl and refrigerate for about 2 hours or until the fish turns opaque.
- Once the fish is ready, drain off the excess liquid and discard it.
- Add the red onion, celery, cilantro, and salt to taste.
- Stir everything together and let it sit for about 10 minutes before serving.
Enjoy your Ceviche de Corvina, a delicious Panamanian ceviche that brings together the best flavors of fresh seafood with tangy citrus juices and crunchy veggies!
– Use fresh, high-quality ingredients for best results.
– Be sure to marinate the fish long enough so that it cooks evenly and absorbs all the flavors.
– You may substitute sea bass or any other firm white fish for corvina.
– For a spicier version, add some diced jalapeno or chili pepper.
Calories: 149kcal | Carbohydrates: 19g | Protein: 24g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 169mg | Potassium: 846mg | Fiber: 4g | Sugar: 6g | Vitamin A: 617IU | Vitamin C: 48mg | Calcium: 69mg | Iron: 2mg
Go ahead and give this recipe a try! Its facil (easy) and estilo (style) make it a perfect dish for any occasion!
Substitutions and Variations
Oh brave reader, if thou art seeking to mix things up, fear not for the ceviche de corvina recipe is quite adaptable. Mayhaps, thou dost not have access to corvina white sea bass, or mayhaps thou preferest a different type of fish altogether. Fret not for there are many substitutions available that can still yield a delicious result.
Instead of white sea bass, perchance thou art able to procure a similar seabass such as mahi-mahi or halibut. These types of fish have a similar texture and flavor profile that can make for a delightful variation in this panamanian classic dish.
For those who prefer a Mexican-style ceviche, raw fish can be marinated in freshly squeezed lime juice mixed with onion, cilantro, tomatoes, and chili peppers. This style of ceviche uses lemon instead of lime and is diced into much larger pieces compared to the finely diced cuts found in the traditional panamanian recipe.
If thou art looking to add a bit more crunch to thy ceviche, try adding finely-chopped celery to the mix. Or if thou dost not care for cilantro, replace it with parsley or even mint for an added zing of freshness.
One could also swap out the white sea bass for another type of boneless fish preferably with white and mild flesh. The possibilities are endless – from perchance adding more lemon juice or reducing the amount of salt – the key is to experiment and see what tickles thy palate.
In conclusion, my dear readers, do not be afraid to experiment with substitutions and variations in the time-honored recipe of ceviche de corvina. Remember these words – variety is the spice of life and experimentation is the recipe for adventure!
Serving and Pairing
Hark! This dish, noble friends, is best served upon a platter of chilled perfection. Place your ceviche de corvina recipe into an august bowl, resting over a bed of finely-crafted lettuce. With the gentlest of touches, sprinkle cilantro atop this regal dish, its flavor a savory tribute to the land from whence it hailed.
Now, onto pairing. If one were to seek sophistication in their drink, a glass of crisp white wine, like an Albariño or Sauvignon Blanc would match the ceviche delightfully well. However, if one preferreth a spirit with a bit more kick—the lime juice in the dish will makeeth for a great pairing with a refreshing Margarita.
Enjoyeth thy ceviche de corvina recipe with thou’s peers on a warm day under the sun or as thou’s horse reaches the peak of its run. Forsooth, this dish shall bring joy to all who partake in its wonderment!
Make-Ahead, Storing and Reheating
Hear ye, hear ye! The time has come to plan your feast and prepare your Ceviche De Corvina recipe to perfection. But wait, what if one cannot finish feasting on this dish in one seating? Fret not, for I bring thee good news! This recipe allows for make-ahead preparation and can be stored with ease.
To make-ahead, prepare the Ceviche De Corvina as instructed and refrigerate up to 6 hours before serving. This will allow the flavors of the fish, lime and lemon juice to marinate. Do remember to store it in an air-tight container or sealable bags.
In storing the leftovers, make sure to remove any excess liquid before placing it in the refrigerator. However, it is strongly recommended that this dish is consumed within a day of preparation to ensure freshness and safety.
To reheat, thou must not use heat. As the Ceviche De Corvina is a cold dish, rapidly reheating it may cause the fish to overcook or become tough. Instead, taketh it out from the fridge and allow it to adjust back to room temperature slowly. Before serving again, give it a gentle stir and add additional seasoning if thou seest fit.
Remember that even though this recipe is ideal for feasting with company, storing portions for later enjoyment is still feasible when executed properly. Follow these guidelines and savor every bite of your masterpiece at your own convenience while keeping its quality intact.
Tips for Perfect Results
My dear cooks, now let’s get down to business and talk about how to achieve a perfect result in this Ceviche de Corvina recipe. As with any dish, the right techniques and little details can make a significant difference in the outcome. So, here are some tips that I have learned from making this recipe multiple times:
Firstly ensure you add a sufficient amount of salt while marinating the corvina fish. This will not only help preserve the fish but also enhance its flavor considerably.
Secondly, make sure you use freshly squeezed lemons and limes instead of concentrated juice as it will bring out more sweetness and tanginess to the ceviche.
Thirdly, let the fish marinate for at least 30 minutes in the citrus juice to allow it to “cook” properly. However, avoid leaving it for too long as it may result in overcooked and tough fish.
Fourthly, finely chopped onions add an intense flavor when mixed with the juice that the fish is marinated in. Hence, finely diced onions are preferable to sliced onions.
Fifthly, add celery and cilantro leaves while serving as both ingredients provide a refreshing crunch while elevating the overall taste.
Lastly, if you have time, chill everything prior to serving, including the bowls or plates that you plan on using as it is an essential step when preparing any type of ceviche.
So there you have it! A couple of simple yet crucial tips that can assist you in creating an incredible Ceviche de Corvina experience. Remember these tips and put your heart into making this Panama-style Ceviche de Corvina recipe to satisfy yourself and your friends’ taste buds at the next gathering!
In conclusion, if you’re a seafood lover, you simply cannot miss out on this delicious ceviche de corvina recipe. It’s an absolute standout dish that brings together the best of Brazilian and American cuisines. With the right ingredients, you can create something truly spectacular that will leave everybody at the dinner table in awe.
This dish is perfect for any occasion, be it a family get-together or a dinner party with friends. It’s sure to impress even the most discerning of diners. So why not give this recipe a try and see for yourself just how amazing it is?
In addition to being incredibly tasty, this ceviche de corvina also has several health benefits. Sea bass is a great source of protein and omega-3 fatty acids which are essential for maintaining good health.
To summarize, this recipe is not only easy to make but also healthy and absolutely delicious. So don’t hesitate any longer; head to your nearest grocery store and grab all the ingredients you need to make this fabulous dish! I guarantee that once you taste it, you’ll be hooked!
Ceviche De Corvina Recipe
- 1 lb boneless fish, preferably White Sea Bass (Corvina)
- 1 1/2 cups onions, minced
- 1 1/3 cups lemon juice, fresh
- 1/2 cup celery, diced
- 1/4 cup cilantro, shredded
- 1/2 hot pepper, minced (optional)
- Cut the fish into bite-size pieces and place in a glass bowl or container of at least 2 inches high.
- Add all the other ingredients, mixing well. The lemon juice should cover the fish. Cover with plastic wrap and place in the refrigerator.
- Allow one day for fish to cook in the lemon juice and onions. serve with crackers or bread.
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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.