Ceviche Corvina

How to make ceviche, seviche, sebiche or ceviche in the classic style , with corvina .

The cebiche is a recipe for fish , shellfish or both citrus dressing. We can find thousands of versions depending on the Latin American country in which we are.

We have prepared it with corvina, as it is the white fish that is usually found in all Peruvian restaurants, although it is an option. The preparation of this classic ceviche will serve as the basis for other ceviches with other fish, including octopus .

We have bought an aquaculture raised sea bass that assures us a good quality / price, making it a great option to eat fish at home.

I leave you with one of their easiest dishes in Peruvian cuisine , ceviche with corvina , Let’s cook!

Corvina cleaning and preparation

1. For this ceviche we have used a fresh sea bass, which you can easily find in the fish shop.
2. Tell your trusted fishmonger to clean it well and not to be left with thorns. Still we will have to review it at home.
3. We review the corvina at home, remove the hard parts and small pieces of leftover skin that the fishmonger may have left. We see if the corvina loins have a small thorn and we remove it.
4. It is better not to use frozen fish, with the Crianza de Nuestro Mares corvinas we will have no problem, as we have the guarantee that it is a very fresh fish.
5. Once clean, we filleted them with the knife cutting strips or in medium dice, pieces of 1-1 / 2 cm. approximately.
6. We reserve the fish in a large platter.

Preparation of the garnish for corvina ceviche

1. We start with the garnish, wash the sweet potato well and cook it for 20 minutes over medium heat, from when the water begins to boil.
2. We click it to check that it is soft inside. We remove from the water and reserve.
3. In a separate saucepan, cook the corn on the cob for 10 minutes.
4. Although you must leave it to soak with a good measure of water throughout the night. 
5. The corn must be tender, we can test it to see how it goes in cooking. We reserve.
6. We cut the files in half and have them ready to squeeze. With one of them we rub the bowl where we are going to prepare the ceviche.
7. Add the corvina to the bowl or platter, add some ice cubes, so that the fish is as cold as possible for as long as possible.
8. We add fine salt (to taste), freshly ground white pepper and finely chopped rocoto without seeds (if you can’t find it you can use chili or yellow chili).
9. I recommend that you give it that spicy point, it is the grace of our ceviche.
10. We squeeze the limes over the bowl where we have our ingredients.
11. Always with your hand, preventing the seeds from falling and squeezing them only halfway so that they do not become bitter.
12. Always in any preparation with lemon or limes we must squeeze by hand and gently so that the juice does not bitter, no electric or manual juicers.

Preparation of corvina ceviche. Mix of ingredients

1. We stir 1 minute until everything is well integrated.
2. When the corvina begins to take color, try to taste and add salt if necessary.
3. The corvina will be cooked with the citrus, and we will verify that its meat is whitening releasing all its juice, the famous tiger’s milk .
4. We cut the coriander very fine, gently so as not to crush it and add. We remove the ice cubes from the bowl.
5. The last step will be to cut the purple onion into a thin julienne. We divide it in half. We remove the outer layer, place half on the board and make the thin cuts.
6. So that the onion is not poached but rather crispy, we add it directly to our ceviche at the last moment before serving.
7. Let it rest in the fridge for 10 minutes until the fish is very white.

Final presentation of the corvina ceviche

1. We only have to serve our ceviche on the plate that we have reserved very cold in the fridge with a cold beer.
2. Peel the sweet potato and cut some thick slices. We shelled the corn cob.
3. Place a little of the marinated corvina, red onion on top, and serve with the sweet potato and the corn kernels.

A very simple recipe, you have no excuses not to prepare a delicious ceviche at home.

You can see all the step by step photos of the corvina ceviche recipe in this album.

Tips for a yummy corvina ceviche

• If you do not find fresh corn, you can use dry.
• It is not easy to find fresh rocoto in Spain. In most Latin establishments you can find rocoto and frozen yellow chili, or these in paste. I myself have frozen rocoto in the freezer and rocoto paste in the fridge. It is simply delicious. If you do not like spicy, logically, do not add it.
• A tip to remove strength from the onion is to wash it very well in a strainer. In this way we remove the bitterness.
• Although you think it is a recipe with raw fish, it is not, the corvina will be cooked with the citrus. The citric acid in the limes will modify the proteins of the fish to leave them in their proper state.
• We don’t want fresh coriander in porridge. We must cut it very fine, gently so as not to crush it. Another way is to wrap it like a spring roll and cut it thinly (with a nice sharp knife). This will be much easier.