Ceviche Corvina Food

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.

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 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.

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.