Ceviche De Corvina Recipes

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CEVICHE CORVINA



Ceviche Corvina image

Very traditional Peruvian ceviche with sea bass or flounder. Peruvian ceviche is distinguished from the Mexican in part by very short marinading times.

Provided by Wendy H.

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

1 3/4 lbs sea bass or 1 3/4 lbs flounder fillets
1 red onion, very finely sliced
1/2 red aji limo chile, chopped very fine
1/2 yellow aji limo chile, chopped very fine
16 key limes, juice of
salt
1 ear corn on the cob, boiled & cut into rounds (choclo variety is traditional, if you can find it)
boiled sweet potato (camote variety is traditional)
lettuce leaf

Steps:

  • Cut fish into bite size pieces and mix with onion in large bowl.
  • Wash onion & fish; drain well.
  • Season with salt and aji limo.
  • Toss fish preparation quickly in lime juice.
  • Refresh with a coupe of ice cubes. Mix well and remove ice before it has a chance to melt.
  • Serve ceviche immediately in a deep dish. Accompany with boiled sweet potato, corn, and lettuce.

Nutrition Facts : Calories 277.1, Fat 4.4, SaturatedFat 1.1, Cholesterol 81.3, Sodium 141.1, Carbohydrate 24, Fiber 2, Sugar 5.5, Protein 38.7

CEVICHE DE CORVINA



Ceviche De Corvina image

When I lived in Panama the fishmongers came to your door with their ice chests. You could actually buy corvina or even already made ceviche from them for like a total of $2. This is the only recipe i've come across that DOES NOT have tomatoes in it!! the fisherman's ceviche NEVER had that in it and any store down there never had it in it that i can remember. now on to an empanada recipe.. (Cook time is refrigeration time)

Provided by Jessica K

Categories     Mexican

Time P1DT15m

Yield 10-12 serving(s)

Number Of Ingredients 7

1 lb boneless fish, preferably White Sea Bass (Corvina)
1 1/2 cups onions, minced
1 1/3 cups lemon juice, fresh
1/2 cup celery, diced
1/4 cup cilantro, shredded
salt
1/2 hot pepper, minced (optional)

Steps:

  • Cut the fish into bite-size pieces and place in a glass bowl or container of at least 2 inches high.
  • Add all the other ingredients, mixing well. The lemon juice should cover the fish. Cover with plastic wrap and place in the refrigerator.
  • Allow one day for fish to cook in the lemon juice and onions. serve with crackers or bread.

Nutrition Facts : Calories 19, Sodium 5.3, Carbohydrate 5.4, Fiber 0.6, Sugar 1.9, Protein 0.4

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