Ceviche de Corvina

Description

Ceviche is Peru's national dish, a preparation of raw fish cured in fresh lime juice — the acid cooking the flesh without heat — and one of the world's great raw fish preparations.

Prep: 30 min

Cook: 0 min (acid-cured)

Total: 30 min

Serves: 4

Country of Origin: Peru

Presentation & How It's Eaten

Served cold or at room temperature as a refreshing salad side dish, spooned over crisp tostadas, or served alongside grilled meats and refried beans.

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Ingredients

For the ceviche:

• 600g very fresh sea bass fillets (corvina, halibut, or flounder), cut into 2 cm cubes

• 1 tsp salt, ½ tsp white pepper

For the leche de tigre (tiger's milk):

• 150ml fresh lime juice (about 8–10 limes — freshly squeezed only)

• 50g fish or shrimp scraps (optional)

• 1 stalk celery roughly chopped, 3 cm piece fresh ginger, 1 clove garlic

• ½ ají amarillo (fresh or paste — substitute: 1 serrano chili + a pinch of turmeric)

• Small handful of cilantro stems, 1 tbsp fish sauce

For assembly:

• ½ red onion, very thinly sliced into half-moons

• 1 ají amarillo, seeded and thinly sliced (optional)

• Fresh cilantro leaves

For serving:

• Choclo (boiled large-kernel Peruvian corn) or frozen Peruvian corn kernels

• 1 medium sweet potato (camote), boiled and sliced

• Cancha (toasted corn nuts) or equivalen

Ingredients

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Step-by-Step Directions

1. Prepare the Fish: Toss fish cubes with 1 tsp salt and white pepper. Refrigerate for 10 minutes — the salt draws out moisture and firms the flesh slightly.

   
   

2. Make the Leche de Tigre: Blend lime juice, fish scraps (if using), celery, ginger, garlic, ají amarillo, cilantro stems, and fish sauce until smooth. Strain through a fine-mesh sieve, pressing to extract all liquid.

   
   

3. Soak the Onion: Place thinly sliced red onion in a bowl of ice-cold water for 10 minutes. Drain and pat dry. This removes harshness while preserving crunch.

   
   

4. Cure the Fish: Pour strained leche de tigre over the salted fish. Toss gently. Marinate for no more than 5–10 minutes total from first contact with the lime.

   
   

5. Add the Onion: Add drained red onion and sliced ají amarillo to the fish. Toss once gently.

   
   

6. Serve Immediately: Plate the ceviche in shallow bowls. Add choclo, sliced sweet potato, and cancha alongside. Garnish with fresh cilantro leaves. Serve at once.

   
   

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Optional

• Avocado Addition: Gently fold in 1 diced avocado right before serving for rich, creamy contrast.

Cooking Tips

• Freshness Is Everything: Ceviche depends entirely on impeccably fresh fish. Buy the freshest available the same day you plan to serve it.

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• Time Is Critical: The fish should be in the lime juice for no more than 10 minutes before serving. It continues to cure in the bowl, so err on the less side.

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• Ají Amarillo: This distinctively fruity Peruvian chili defines the leche de tigre. Find the fresh pepper or paste at Latin American grocery stores.

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Nutrition Facts

Calories: ~220 kcal

Total Fat: 3g

Saturated Fat: 0.5g

Cholesterol: 70mg

Sodium: 720mg

Total Carbohydrates: 22g

Dietary Fiber: 3g

Sugars: 4g

Protein: 28g

Protein: 40g