Ceviche Corvina

Name: Ceviche Corvina
Cuisine: Peruvian
Ingredients: Juice of 16 key limes; Salt; 1 boiled ear of corn, cut into rounds; Boiled sweet potato; Lettuce leaves; 1¾ lb (800 g) sea bass or flounder fillets; ½ yellow ají limo, chopped very fine; ½ red ají limo, chopped very fine; 1 red onion, in very fine slices; 1¾ lb (800 g) sea bass or flounder fillets

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

Cucho la Rosa is a true defender of the faith when it comes to ceviche. He only allows 5 ingredients in a ceviche: fish, lime, salt, onion and ají. Clean, simple, fresh tastes; here is his recipe.

Ingredients

1¾ lb (800 g) sea bass or flounder fillets
1 red onion, in very fine slices

Americas
Peru
Fish course
Starter
Pescatarian
Gluten-free

Method

Preparation

Cut fish into bite size pieces and mix together with onion in large bowl. Wash onion and fish and drain well. Season with salt and ají limo.

Toss fish preparation quickly in lime juice. Refresh by adding a couple of ice cubes, mixing well and removing immediately before they have a chance to melt. Serve ceviche immediately in a deep dish, accompanied