Ceviche de Corvina

Ceviche de Corvina Recipe from Panama - Fresh and Flavorful

Region / culture: Panama | Preparation time: 20 minutes | Cooking time: 24 hours | Servings: 4

Introduction

Ceviche de Corvina is a popular dish in Latin American cuisine, particularly in countries like Peru and Ecuador. This dish features fresh corvina fish marinated in citrus juices, onions, and other flavorful ingredients. The acidity of the citrus juice "cooks" the fish, resulting in a light and refreshing dish that is perfect for warm weather.

History

Ceviche has been enjoyed in Latin America for centuries, with variations of the dish dating back to pre-Colombian times. The use of citrus juices to "cook" raw fish is believed to have originated with the Inca civilization in Peru. Over time, different regions have put their own spin on the dish, incorporating local ingredients and flavors.

Ingredients

1 lb (454 g) boneless, preferably white sea bass (corvina)
1.5 cups finely chopped onion
1.33 cups fresh lemon juice
0.5 cup finely chopped celery
0.25 cup finely chopped fresh cilantro
salt to taste
0.5 hot pepper, finely minced (optional)

How to prepare

Cut the chicken into bite-size pieces and place in a glass bowl or container that is at least 2 inches high.
Add all the other ingredients, mixing well.
Make sure the lemon juice covers the chicken.
Cover the bowl with plastic wrap and place it in the refrigerator.
Allow the chicken to marinate in the lemon juice and onions for one day.
Serve the chicken with crackers or saltines.

Variations

You can substitute the corvina with other white fish such as sea bass or halibut.
Add diced tomatoes, bell peppers, or mango for a fruity twist on the classic ceviche recipe.

Cooking Tips & Tricks

Use fresh, high-quality fish for the best results. Corvina is a popular choice for ceviche due to its mild flavor and firm texture.

- Make sure to marinate the fish for at least one day to allow the flavors to meld together.

- Adjust the amount of hot pepper to suit your taste preferences. For a milder dish, you can omit the pepper altogether.

- Serve the ceviche chilled for a refreshing and light appetizer or main course.

Serving Suggestions

Serve the ceviche with crackers, tortilla chips, or plantain chips for a crunchy contrast to the tender fish.

- Garnish with additional cilantro or avocado slices for added flavor and texture.

Cooking Techniques

Make sure to use fresh lemon juice for the marinade, as bottled juice may have a different flavor profile.

- Cut the fish into uniform pieces to ensure even marinating and cooking.

Ingredient Substitutions

If you can't find corvina, you can use any other firm white fish such as tilapia or cod.

- Substitute red onion for the white onion for a slightly different flavor profile.

Make Ahead Tips

You can prepare the ceviche up to one day in advance and store it in the refrigerator until ready to serve.

Presentation Ideas

Serve the ceviche in individual bowls or martini glasses for an elegant presentation. - Garnish with a sprig of cilantro or a slice of lime for a pop of color.

Pairing Recommendations

Ceviche de Corvina pairs well with a crisp white wine such as Sauvignon Blanc or a light lager beer.

- Serve with a side of avocado salad or plantain chips for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to two days.

- Do not reheat ceviche, as the citrus juices will continue to "cook" the fish and may result in a mushy texture.

Nutrition Information

Calories per serving

150 per serving

Carbohydrates

10g per serving

Fats

2g per serving

Proteins

20g per serving

Vitamins and minerals

This dish is rich in vitamin C, thanks to the citrus juices used in the marinade. It also provides a good amount of vitamin A and potassium.

Alergens

This dish contains fish and celery, which may be allergens for some individuals.

Summary

Ceviche de Corvina is a low-calorie, high-protein dish that is rich in vitamins and minerals. It is a healthy and delicious option for seafood lovers.

Summary

Ceviche de Corvina is a delicious and healthy dish that is perfect for seafood lovers. With its bright and refreshing flavors, this dish is sure to be a hit at your next gathering. Enjoy the light and zesty taste of ceviche de corvina with friends and family!

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Ceviche de Corvina. It was a warm summer day, and I was rummaging through my old recipe box, looking for something new and exciting to try. As soon as I came across the faded index card with the handwritten title, my interest was piqued.

I had heard of ceviche before, a popular dish in many Latin American countries, but I had never tried making it myself. The idea of using fresh fish marinated in citrus juices sounded both refreshing and delicious. And with corvina being one of my favorite types of fish, I knew I had to give this recipe a try.

The recipe itself was simple, with just a few key ingredients: fresh corvina fillets, lime juice, red onion, cilantro, and a touch of olive oil. It called for marinating the fish in the lime juice for a few hours, allowing the acid to "cook" the fish, before mixing in the remaining ingredients to create a flavorful and vibrant dish.

As I read through the instructions, I couldn't help but think back to the various people and places where I had learned about ceviche. I had first tried it during a trip to Peru many years ago, where I was blown away by the fresh flavors and unique preparation. I had also sampled different versions of ceviche in Mexico, Ecuador, and Costa Rica, each with its own twist on the classic dish.

But it was my own grandmother who had taught me the importance of using the freshest ingredients and taking the time to let the flavors meld together. She had a knack for turning simple ingredients into delicious meals, and I had always admired her culinary skills.

With a sense of nostalgia and excitement, I set out to gather the ingredients for the Ceviche de Corvina. I made my way to the local fish market, where I picked out a few choice corvina fillets that were glistening and firm. The fishmonger assured me they were caught that morning, ensuring the highest quality for my dish.

Back at home, I carefully sliced the corvina into bite-sized pieces and placed them in a bowl. I squeezed fresh lime juice over the fish, making sure each piece was coated evenly. I covered the bowl and placed it in the refrigerator to let the fish "cook" for a few hours, allowing the acid to work its magic.

While the fish marinated, I finely chopped a red onion and a bunch of fresh cilantro, adding them to the bowl once the fish was ready. I drizzled a bit of olive oil over the mixture, giving it a glossy finish and a touch of richness.

As I stirred everything together, the vibrant colors and fresh aromas filled my kitchen, transporting me back to those faraway places where I had first discovered the joys of ceviche. The tangy lime juice combined with the delicate fish, creating a symphony of flavors that danced on my taste buds.

When it was finally time to serve the Ceviche de Corvina, I spooned generous portions onto plates and garnished them with a few slices of ripe avocado. The dish looked like a work of art, with its bright colors and enticing aroma tempting me to dig in.

I took my first bite, savoring the tender fish and zesty marinade that burst with freshness. The flavors were perfectly balanced, with the lime juice cutting through the richness of the fish and the earthy cilantro adding a pop of herbaceousness.

As I enjoyed each bite, I couldn't help but feel a sense of pride and accomplishment. This recipe for Ceviche de Corvina had not only brought back memories of my travels and culinary adventures but had also allowed me to create something truly special in my own kitchen.

And as I savored the last bite of the dish, I knew that this recipe would become a staple in my repertoire, a reminder of the people and places that had inspired me to cook with passion and creativity.