Ceviche De Corvina Recipes

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

Ingredients

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

CEVICHE DE CORVINA

Ceviche De Corvina image

Some days, it just doesn't pay to get out of bed, and some days, it's just too dang hot to cook. Now, with the temperature way south of freezing, and about 6-inches of the white stuff on the ground, this isn't one of those days... but those scorchers will come again, and when they do, this is an excellent recipe to...

Provided by Andy Anderson !

Categories Other Salads

Time 20m

Number Of Ingredients 7

Ingredients

1 lb boneless, totally fresh, corvina, or white sea bass
1 1/2 c yellow onion, small dice
1 1/4 c freshly squeezed lemon juice
1/2 c celery, small dice
1/4 c fresh cilantro, chopped
1 tsp sea salt, or to taste
1 small hot pepper, your choice of pepper, small dice (optional)

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.

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

Ingredients

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

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