Recipe: Corvina White Fish Ceviche (Ceviche de Corvina, Colombian)
Appetizers and SnacksCORVINA WHITE FISH CEVICHE
(CEVICHE DE CORVINA)
"Ceviche is such a popular food in the coastal areas of Colombia that we can even buy it at the beach. It is served as in this recipe, or with ketchup: all you would need to do is add a quarter cup of ketchup in step 2 of this recipe.
I like to leave the fish overnight in the first lime juice to make sure it is fully cooked; in many places, it is just left to marinate for just a few hours. I have added the tomato juice, not traditional in our Caribbean coast recipe, but it was an idea I adopted many years ago from a Mexican friend when I lived in Cali."
1 pound corvina fish, cut into 1/2-inch cubes* (or any firm-fleshed white fish)
2 3/4 cups lime juice, divided use
1 1/2 cups diced red onion
1 1/2 cups peeled, seeded, and diced tomatoes
1/2 cup minced fresh cilantro
1/4 cup minced fresh parsley
1 1/2 tablespoons Worcestershire sauce
1 tablespoon tomato juice
2 teaspoons salt
1 1/2 teaspoons pepper
Tabasco to taste**
1/2 cup olive oil (optional)***
Salted crackers or mini-tartlet shells, for serving
DAY 1: In a nonreactive container mix the fish with 2 cups of the lime juice. Refrigerate overnight.
DAY 2: Drain the lime juice from the fish, discard the juice and add the remaining 3/4 cup of lime juice, onion, tomato, cilantro, parsley, Worcestershire, tomato juice, salt, and pepper to the bowl. Let marinate at least 30 minutes, or up to 8 hours for the best taste. (Flavors mature and soften after sitting together for so long.)
Serve with salted crackers or in mini-tartlet shells.
*If you cannot find corvina, any firm-fleshed white fish will do.
**If desired, which a lot of people now seem to like, spike the heat up with some Tabasco sauce.
***The olive oil is optional; if you leave it out the flavor will be crispier and more citrusy; if you add it, a mellower ceviche is the outcome. Both options are very good; just a matter of what works best for your taste.
Makes 8 servings
Source: Secrets of Colombian Cooking by Patricia McCausland-Gallo
(CEVICHE DE CORVINA)
"Ceviche is such a popular food in the coastal areas of Colombia that we can even buy it at the beach. It is served as in this recipe, or with ketchup: all you would need to do is add a quarter cup of ketchup in step 2 of this recipe.
I like to leave the fish overnight in the first lime juice to make sure it is fully cooked; in many places, it is just left to marinate for just a few hours. I have added the tomato juice, not traditional in our Caribbean coast recipe, but it was an idea I adopted many years ago from a Mexican friend when I lived in Cali."
1 pound corvina fish, cut into 1/2-inch cubes* (or any firm-fleshed white fish)
2 3/4 cups lime juice, divided use
1 1/2 cups diced red onion
1 1/2 cups peeled, seeded, and diced tomatoes
1/2 cup minced fresh cilantro
1/4 cup minced fresh parsley
1 1/2 tablespoons Worcestershire sauce
1 tablespoon tomato juice
2 teaspoons salt
1 1/2 teaspoons pepper
Tabasco to taste**
1/2 cup olive oil (optional)***
Salted crackers or mini-tartlet shells, for serving
DAY 1: In a nonreactive container mix the fish with 2 cups of the lime juice. Refrigerate overnight.
DAY 2: Drain the lime juice from the fish, discard the juice and add the remaining 3/4 cup of lime juice, onion, tomato, cilantro, parsley, Worcestershire, tomato juice, salt, and pepper to the bowl. Let marinate at least 30 minutes, or up to 8 hours for the best taste. (Flavors mature and soften after sitting together for so long.)
Serve with salted crackers or in mini-tartlet shells.
*If you cannot find corvina, any firm-fleshed white fish will do.
**If desired, which a lot of people now seem to like, spike the heat up with some Tabasco sauce.
***The olive oil is optional; if you leave it out the flavor will be crispier and more citrusy; if you add it, a mellower ceviche is the outcome. Both options are very good; just a matter of what works best for your taste.
Makes 8 servings
Source: Secrets of Colombian Cooking by Patricia McCausland-Gallo
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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