The corvina ceviche, a delicious dish where the fish is cooked with lime and orange juice, resulting in a very special flavor along with the other ingredients.
This is a traditional dish that dates back to pre-Columbian times, where fishermen marinated fresh fish in lime juice to preserve it for longer.
It is appreciated for its freshness and the unique combination of citrus and marine flavors. We hope you enjoy it!
Corvina ceviche
Ingredients
¾ kilogram of Sea bass fillet
2 Red chili peppers sliced
1 teaspoon of Paprika
1 Onion slices
1 cup of Orange juice
1 cup of Lemon or lime juice
½ kilogram of Sweet potato
2 Cenancle in 4 slices
Lettuce leaves
Preparation
Step 1 : Place the fish in a glass dish and season with salt and pepper to taste.
Step 2 : Add one chili, paprika, and onion.
Step 3 : Incorporate the lime juice and orange juice, mix well, and add to the fish.
Step 4 : Then refrigerate for 3 hours.
Step 5 : Preferably white sweet potatoes are peeled and cut into eight slices, placed in a pot with water and salt, and cooked for approximately 20 minutes or until tender.
Step 6 : The cenancle is added to boiling water and cooked for five minutes, then drained and the vegetables are reserved.
Step 7 : Arrange lettuce leaves on a serving dish, place the fish on top, and garnish with remaining onion and chili slices.
Step 8 : Finally, place cenancle slices and sweet potato around the edge of the dish.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
