Cebiche Corbina Food

CEVICHE CORVINA

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.

CEBICHE CARRETILLERO

Steps:

• Heat a few inches of oil in a deep fryer or small heavy pot set over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer. Put the pieces of octopus in a bowl and toss with 1 1/2 teaspoons of the garlic puree. Place flour in a shallow bowl and coat the pieces of octopus evenly with flour. Shake off the excess flour, place the octopus in the oil and fry until golden. Drain on a rack or paper towels. Sprinkle with salt and set aside.
• Combine the aji limo, cilantro, remaining 1 teaspoon garlic puree and a pinch of salt in a medium bowl and mash with the bottom of a spoon. Cut the fish into 1/2-inch-thick slices and place in the bowl with the aji limon. Sprinkle the fish with salt and toss to coat evenly. Set aside for 2 minutes, then add the lime juice and toss again.
• Line a plate with lettuce leaves. Place the sweet potato, choclo kernels and cancha on one side. Next to it place the cebiche, along with the liquid in the bowl (''leche de tigre''). Top with drained strips of red onion and fried octopus and enjoy.

CEBICHE CORBINA

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.

CEVICHE DE CORVINA

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.

CORVINA TRADITIONAL

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.

CEVICHE DE CORVINA

Steps:

• 1. Chef's Note: Since we are not cooking this fish, you want to make sure that it is the freshest you can get... I don't know about you, but I would really like to avoid giving my guests any parasites.
• 2. Cooking Tip: If you don't want to use raw fish, you can make this dish using cooked seafood, like: shrimp, lobster, or crabmeat. If you do, then reduce the marinating time to 15 or 20 minutes.
• 3. Chef's Note: The fish corvina tastes like or is similar to sea bass. It has firm, white flesh and a mild taste. Some species of corvina are orangemouth corvina, yellowfin corvina and golden corvina.
• 4. Cut the white fish into bite-size pieces.
• 5. If you are using a chili pepper, cut it in half, pole-to-pole, remove the seeds, and then dice small.
• 6. Chef's Note: You could use a rather mild chili; like the Jalapeño M (Capsicum annuum)... coming in at a modest 24,000 on the scoville scale, or you could do something like a Trinidad Moruga Scorpion pepper (Capsicum chinense) with a scoville rating of 1.2 million, and burn the bottom of your stomach out... up to you.
• 7. Place all of the ingredients (including the fish) in a bowl, and then pour the lemon juice over everything, and mix to combine.
• 8. Chef's Note: If you want a different taste try using lime juice instead of lemon juice, or mix them fifty/fifty.
• 9. Cover and put into the refrigerator for 24 hours. This gives the lemon juice time to denature the proteins of the fish. They will literally cook in the acids of the lemon juice.
• 10. Serving Tip: Serve with crisp corn tostadas, avocado and lettuce for a light meal, or with a bowl of good quality tortilla chips as a snack with drinks.
• 11. Keep the faith, and keep cooking.