Ceviche de Corvina al Curry

Ceviche de Corvina al Curry Recipe from Panama

Region / culture: Panama | Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Ceviche de Corvina al Curry is a delicious and unique twist on the traditional ceviche dish. The combination of fresh corvina fish, creamy mayonnaise, tangy dijon mustard, fragrant cilantro, and aromatic curry powder creates a flavorful and refreshing appetizer or light meal.

History

Ceviche is a popular dish in Latin American cuisine, typically made with raw fish marinated in citrus juices and mixed with various seasonings and vegetables. The addition of curry powder to this ceviche recipe adds a new dimension of flavor, blending the traditional citrusy and tangy notes with warm and spicy undertones.

Ingredients

1 pt (473 ml) Ceviche de corvina (make your own, or buy prepared)
0.75 cup Hellman's mayonnaise
1 tbsp dijon mustard
1 tbsp finely chopped fresh culantro [1] or cilantro
1 tbsp heavy cream
2 to 3 tsp good quality curry powder

How to prepare

Drain the liquid from the ceviche.
Combine all ingredients and mix thoroughly.
Adjust the curry to taste, if needed.
Allow the mixture to rest in the refrigerator for at least one hour, then serve with "canastitas" or crackers.

Variations

For a lighter version, you can use Greek yogurt instead of mayonnaise.
Add diced avocado or mango for a touch of sweetness and creaminess.

References

↑ culantro is an herb belonging to the cilantro family. It is a long green leaf with a strong flavor and aroma. If you cannot find it in your local grocer, you can use cilantro instead.

Cooking Tips & Tricks

Be sure to use fresh corvina fish for the best flavor and texture in this dish.

- Adjust the amount of curry powder to suit your taste preferences - start with a smaller amount and add more as needed.

- Allowing the ceviche mixture to rest in the refrigerator for at least one hour before serving will help the flavors to meld together.

Serving Suggestions

Serve the Ceviche de Corvina al Curry with "canastitas" or crackers for a light and refreshing appetizer.

Cooking Techniques

The ceviche can be made ahead of time and stored in the refrigerator until ready to serve.

Ingredient Substitutions

You can use any firm white fish in place of corvina, such as sea bass or halibut.

Make Ahead Tips

This dish can be made ahead of time and stored in the refrigerator for up to 24 hours before serving.

Presentation Ideas

Garnish the ceviche with additional cilantro leaves or a sprinkle of curry powder for a beautiful presentation.

Pairing Recommendations

Serve the ceviche with a crisp white wine or a refreshing beer to complement the flavors.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Serve chilled.

Nutrition Information

Calories per serving

180 per serving

Carbohydrates

2g per serving

Fats

15g per serving

Proteins

10g per serving

Vitamins and minerals

This dish is a good source of vitamin C, vitamin B12, and omega-3 fatty acids.

Alergens

Contains fish and eggs

Summary

This ceviche dish is a nutritious and flavorful option, providing a good balance of protein, healthy fats, and essential vitamins and minerals.

Summary

Ceviche de Corvina al Curry is a delicious and unique twist on the traditional ceviche dish, combining fresh corvina fish with creamy mayonnaise, tangy dijon mustard, fragrant cilantro, and aromatic curry powder. This dish is a nutritious and flavorful option, providing a good balance of protein, healthy fats, and essential vitamins and minerals. Serve with "canastitas" or crackers for a light and refreshing appetizer.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the sun was shining brightly, and the smell of the ocean filled the air. I was walking along the beach, searching for seashells, when I stumbled upon a small, quaint seafood restaurant nestled among the palm trees.

Intrigued, I decided to step inside and see what this hidden gem had to offer. The moment I walked in, I was greeted by the most delicious aroma of fresh seafood and exotic spices. My mouth watered as I scanned the menu, trying to decide what to order.

That's when I saw it - Ceviche de Corvina al Curry. I had never heard of such a dish before, but something about it called out to me. I decided to take a chance and order it, hoping that it would live up to its tantalizing description.

When the dish arrived at my table, I was in awe. The vibrant colors of the fresh corvina fish, marinated in a tangy citrus and curry dressing, were a sight to behold. I took my first bite, and my taste buds exploded with a medley of flavors - the zesty lime, the spicy curry, the tender fish. It was unlike anything I had ever tasted before.

I immediately sought out the chef to ask for the recipe. He was an elderly man with a twinkle in his eye and a knowing smile on his face. He told me that the recipe had been passed down through generations in his family, originating from their coastal village in Peru. He graciously agreed to share the recipe with me, under the condition that I promised to cherish it and pass it on to future generations.

I eagerly accepted his terms, and he proceeded to walk me through the steps of making Ceviche de Corvina al Curry. It was a meticulous process, requiring precision and patience, but I was determined to master it. The chef shared his tips and tricks, his secret ingredients and techniques, and I soaked up every word like a sponge.

After hours of preparation, the dish was finally ready. I plated it with care, garnishing it with fresh cilantro and a sprinkle of paprika. I took a deep breath, closed my eyes, and savored the moment as I took my first bite.

The flavors transported me back to that small seafood restaurant on the beach, where I first discovered this culinary gem. I could taste the love and dedication that had gone into creating this dish, and I felt a deep sense of gratitude towards the chef who had shared his family's recipe with me.

From that day on, Ceviche de Corvina al Curry became a staple in my kitchen. I would make it for special occasions, family gatherings, or simply when I wanted to treat myself to a taste of the sea. Each time I prepared it, I would think back to that warm summer day and the chance encounter that had led me to this exquisite dish.

As the years passed, I continued to refine and perfect the recipe, adding my own personal touches and adaptations. I would often share it with friends and loved ones, who would marvel at the unique blend of flavors and the story behind the dish.

Now, as I sit here reminiscing about that fateful day, I can't help but feel grateful for the serendipitous chain of events that brought Ceviche de Corvina al Curry into my life. It is more than just a recipe - it is a reminder of the power of food to connect us, to inspire us, and to bring us together in celebration of life's simple pleasures.

And so, I pass on this recipe with pride and joy, knowing that it will continue to be cherished and enjoyed for generations to come. May it bring as much happiness and fulfillment to others as it has brought to me. Bon appétit!