Fish & seafood
Corvina ceviche
Fresh Peruvian corvina ceviche marinated in lime with red onion, chili and cilantro — ready in minutes.
Gluten-free
Ingredients
- 600 g very fresh diced corvina
- 8 limes
- 1 red onion in fine julienne
- 1 aji limo or chili
- 1 piece of fresh ginger
- 1 garlic clove
- 1 bunch of cilantro
- 1 cooked sweet potato
- Cooked corn to taste
- Salt to taste
- Pepper to taste
Step-by-step
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- Put the garlic, ginger and aji in the mixing bowl and chop 4 sec/speed 6.
- Add the lime juice, salt and pepper and mix 10 sec/speed 4. This is the tiger's milk.
- Strain the tiger's milk into a bowl and keep it well chilled.
- Place the corvina cubes in a large bowl and salt them lightly.
- Pour the tiger's milk over the fish and let it marinate for 5 minutes.
- Add the red onion in julienne and the chopped cilantro.
- Mix gently and adjust salt and acidity.
- Serve immediately accompanied by cooked sweet potato and corn.
Tips
- Use very fresh fish suitable for raw consumption.
- Do not over-marinate or the fish will cook too much.
- The sweet potato balances the acidity of the lime.
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