Best 2 Ceviche Corvina Recipes

**Ceviche Corvina: A Refreshing Peruvian Delight**

In the heart of Peruvian cuisine, ceviche corvina stands as a culinary masterpiece, captivating taste buds with its vibrant flavors and refreshing zest. This traditional dish, originating from the coastal regions of Peru, showcases the harmonious fusion of fresh corvina fish, tangy citrus marinade, and an array of aromatic herbs and spices. As you embark on this culinary journey, discover the authentic recipe for ceviche corvina, along with variations that cater to diverse preferences and dietary restrictions. Indulge in the classic preparation, featuring a medley of red onions, cilantro, and aji amarillo chili peppers, or explore the vegan alternative, where hearts of palm replace the fish, offering a delightful plant-based option. For those seeking a spicy kick, the ceviche con rocoto recipe incorporates the fiery rocoto pepper, adding an extra layer of heat to the dish. No matter your choice, ceviche corvina promises an explosion of flavors that will transport you to the sun-kissed shores of Peru.

Check out the recipes below so you can choose the best recipe for yourself!

CEBICHE CORBINA

Cebiche Corbina image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 to 2 pounds whitefish (Corvina is used in Peru)
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
2 red onions, finely sliced
1 to 2 Serrano chiles, stemmed, seeded and finely chopped
Juice of 6 lemons
Juice of 3 limes
4 ears of corn
1 pound sweet potatoes
Lettuce leaves for serving
Extra virgin olive oil

Steps:

Remove skin and bones of fish and cut fish into small pieces. Wash and dry fish and place in a nonmetallic container. Sprinkle fish with salt and pepper, cover with onions, chiles, lime and lemon juice and mix well. Cover and marinate 3 to 4 hours in the refrigerator, stirring every hour.
Meanwhile, bring a pot of salted water to a boil, add corn and cook for 4 minutes. Drain the corn and slice each ear into 4 pieces. Wash and peel the sweet potatoes and cut into quarters. Set in a saucepan with lightly salted water to cover. Bring to a boil, cover loosely and boil 10 to 15 minutes or until potatoes are tender when pierced with a knife. Drain, cool and slice potatoes.
To serve, line a large platter with lettuce leaves. Place fish and onions in the center and surround with quartered ears of corn and sweet potato slices. Drizzle with extra virgin olive oil.

CORVINA TRADITIONAL

Corvina Traditional image

Provided by Douglas Rodriguez

Categories Citrus Fish Fruit Vegetable Appetizer Cocktail Party Dinner Lime Seafood Root Vegetable Sweet Potato/Yam Advance Prep Required Fat Free Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield 6 servings

Number Of Ingredients 14

Ingredients

Candied Sweet Potatoes
1/3 pound peeled sweet potatoes, cut into 1/4-inch dice
3/4 cup pure maple syrup
Marinade
1/2 cup freshly squeezed lime juice
1/4 cup fresh celery juice
1 tablespoon salt
2 teaspoons aji amarillo paste (see Note)
1 pound skinless corvina fillet, blood line removed and cut into 1/2-inch dice
Garnish
1/4 cup very finely diced celery
3 tablespoons finely diced red onion
3 tablespoons chopped fresh cilantro
1/4 cup whole cilantro leaves

Steps:

To make the candied sweet potatoes, put the sweet potatoes, syrup, and 3/4 cup water in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the potatoes are soft but still hold their shape, about 15 minutes.
Drain the potatoes, reserving the syrup, and let cool. Once the potatoes are at room temperature, put them back in the cooled syrup to store in the refrigerator until ready to use. Drain the potatoes well before using. You should have about 2 cups.
In a nonreactive bowl, whisk together the marinade ingredients until well combined. Add the corvina and toss to combine. Add the celery, red onion, and chopped cilantro and mix well.
Transfer the ceviche to individual glasses or a large shallow bowl. Place about 1 cup of the candied sweet potatoes on the sides of the glasses or bowl and top with the cilantro leaves. Serve immediately.

Tips:

Choose the freshest fish possible. The fresher the fish, the better the ceviche will taste. If you can, buy your fish from a reputable fishmonger or market.
Use a sharp knife to cut the fish. This will help to prevent the fish from tearing and will give you clean, even pieces.
Cut the fish into small pieces. This will allow the fish to marinate more evenly and will make it easier to eat.
Use a variety of citrus juices. This will give the ceviche a more complex flavor. Lemon, lime, and orange are all good choices.
Don't overcook the fish. The fish should be opaque and cooked through, but it should not be tough. Overcooked fish will be dry and chewy.
Serve the ceviche immediately. Ceviche is best when it is served fresh. If you need to make it ahead of time, you can store it in the refrigerator for up to 2 hours.

Conclusion:

Ceviche is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients and a little bit of time, you can create a delicious ceviche that will impress your friends and family.