Ceviche de Corvina

Corvina White Fish Ceviche

Preparation info

  • Difficulty

    Medium

  • 8

    servings

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

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 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. If you cannot find corvina, any firm-fleshed white fish will do.

Ingredients

  • 1 pound corvina fish, cut into ½-inch cubes
  • cups lime juice
  • cups diced red onion
  • cups peeled, seeded, and diced tomatoes
  • ½ cup minced cilantro
  • ¼ cup minced parsley
  • tablespoons Worcestershire sauce
  • 1 tablespoon tomato juice
  • 2 teaspoons salt
  • teaspoons pepper Tabasco to taste
  • ½ cup olive oil (optional)
  • Salted crackers or minitartlet shells, for serving

Method

Day 1

  1. In a nonreactive container mix the fish with 2 cups of the lime juice. Refrigerate overnight.

Day 2

  1. Drain the lime juice from the fish, discard the juice and add the remaining ¾ 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.)
  2. If desired, which a lot of people now seem to like, spike the heat up with some Tabasco sauce.
  3. 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.
  4. Serve with salted crackers or in mini-tartlet shells.