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.
Ingredients
Ceviche
- 300 gvery fresh sea bass fillet, skinless and boneless
- 5 gfine sea salt
- 1 gfreshly ground black pepper
- 15 gají amarillo paste
- 90 mlfresh lime juice
- 80 gred onion, very thinly sliced
- 10 gfresh cilantro leaves, chopped
- 4 piecesice cubes
To serve
- 160 gcooked sweet potato, sliced
- 100 gcooked corn kernels
- 5 gextra cilantro leaves
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •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.
Background
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.
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