Ceviche de Corvina

This ceviche is bright, cold, and sharply refreshing, with tender cubes of sea bass lightly cured in vivid leche de tigre. Ají amarillo adds fruity heat, while sweet potato and corn balance the acidity with gentle sweetness and texture.

Safety Warning

This dish uses raw fish. Use only very fresh fish from a trusted source, keep it cold at all times, and avoid serving it to people at higher risk from foodborne illness.

Nutrition · per serving

243kcal

33gProtein

18gCarbs

4gFat

4gFiber

2 servings

Ingredients

11 items

Ceviche

very fresh sea bass fillet, skinless and boneless300 g

fine sea salt5 g

freshly ground black pepper1 g

ají amarillo paste15 g

fresh lime juice90 ml

red onion, very thinly sliced80 g

fresh cilantro leaves, chopped10 g

ice cubes4 pieces

To serve

cooked sweet potato, sliced160 g

cooked corn kernels100 g

extra cilantro leaves5 g

Tips

•Use sashimi-grade or extremely fresh fish from a trusted source; ceviche is not heat-cooked, so freshness is essential.
•For a 15-minute recipe, use sweet potato and corn that are already cooked and chilled.
•If you prefer a smoother leche de tigre, briefly blend the lime juice, ají amarillo, cilantro, and a little onion before adding to the fish, but the classic home style works beautifully mixed by hand.
•Chill the serving plates for 5 minutes if possible; cold plates keep the ceviche vibrant longer.

Steps

1
Cut the sea bass into clean 1.5 cm cubes and place in a chilled bowl. Season with the salt and black pepper, then let it stand for 2 minutes while you prepare the remaining ingredients. Keeping the fish cold helps it stay firm and glossy.
300 g very fresh sea bass fillet, skinless and boneless5 g fine sea salt1 g freshly ground black pepper
2
Add the ají amarillo paste, fresh lime juice, half of the sliced red onion, and the chopped cilantro to the bowl. Mix gently but thoroughly for 20-30 seconds so the fish is evenly coated. Add the ice cubes and stir for about 30 seconds to chill the leche de tigre quickly without watering it down too much; remove the ice once the liquid is very cold.
15 g ají amarillo paste90 ml fresh lime juice80 g red onion, very thinly sliced10 g fresh cilantro leaves, chopped4 pieces ice cubes
3
Let the ceviche cure for 5 minutes in the cold liquid. The fish should turn opaque on the outside while remaining tender and moist in the center. Taste the leche de tigre and adjust only if needed; it should be bright, salty, and slightly spicy.
4
Arrange the sliced sweet potato and cooked corn kernels on two chilled plates. Spoon the ceviche over and around them, including some of the leche de tigre. Finish with the remaining red onion and the extra cilantro leaves.
160 g cooked sweet potato, sliced100 g cooked corn kernels80 g red onion, very thinly sliced5 g extra cilantro leaves
5
Serve immediately. Ceviche is at its best as soon as the fish is lightly cured; if left too long in the lime juice, the texture becomes firmer and less delicate.

Origin & History

Ceviche is one of Peru's most emblematic dishes, especially along the Pacific coast where pristine seafood is abundant. The modern lime-based style developed after the introduction of citrus by the Spanish, and ají peppers give it its unmistakably Peruvian character. Ceviche de corvina is a classic restaurant and home version prized for the fish's delicate texture and clean flavor.

peruvian ceviche sea bass pescatarian lime aji amarillo no-cook starter

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Steps

Cut the sea bass into clean 1.5 cm cubes and place in a chilled bowl. Season with the salt and black pepper, then let it stand for 2 minutes while you prepare the remaining ingredients. Keeping the fish cold helps it stay firm and glossy.

300 g very fresh sea bass fillet, skinless and boneless5 g fine sea salt1 g freshly ground black pepper

Add the ají amarillo paste, fresh lime juice, half of the sliced red onion, and the chopped cilantro to the bowl. Mix gently but thoroughly for 20-30 seconds so the fish is evenly coated. Add the ice cubes and stir for about 30 seconds to chill the leche de tigre quickly without watering it down too much; remove the ice once the liquid is very cold.

15 g ají amarillo paste90 ml fresh lime juice80 g red onion, very thinly sliced10 g fresh cilantro leaves, chopped4 pieces ice cubes

Let the ceviche cure for 5 minutes in the cold liquid. The fish should turn opaque on the outside while remaining tender and moist in the center. Taste the leche de tigre and adjust only if needed; it should be bright, salty, and slightly spicy.

Arrange the sliced sweet potato and cooked corn kernels on two chilled plates. Spoon the ceviche over and around them, including some of the leche de tigre. Finish with the remaining red onion and the extra cilantro leaves.

160 g cooked sweet potato, sliced100 g cooked corn kernels80 g red onion, very thinly sliced5 g extra cilantro leaves

Serve immediately. Ceviche is at its best as soon as the fish is lightly cured; if left too long in the lime juice, the texture becomes firmer and less delicate.

Origin & History