Seafood · Peruvian
Classic Corvina Ceviche
Corvina (croaker) is the fish of choice for ceviche from Lima to Mexico's Pacific coast: lean, white and firm enough to hold its shape in lime juice. Because ceviche is only cured, never cooked, start with wild-caught corvina that was frozen right after the catch; deep freezing keeps it fresh and safe to eat raw.
- Prep25 min
- Cook0 min
- Total25 min
- Servings4
Ingredients
- 600 g wild-caught croaker (corvina) fillet, thawed, skin and bloodline removed $285
- Optional: 200 g wild-caught large shrimp 21/25, diced, for a mixed ceviche $470
- 3/4 cup fresh lime juice (about 8 limes), squeezed just before using
- 1 red onion, very thinly sliced and rinsed in cold water
- 1 habanero or 1-2 serrano chiles, minced (or ají limo if you can find it)
- 1 garlic clove, grated
- 1/2 cup chopped cilantro
- Salt to taste
- 1 boiled sweet potato, sliced, and 1 cup cooked corn kernels or toasted corn to serve
- Lettuce leaves to serve
Instructions
- Keep the fish very cold. Cut it into 2 cm cubes and place in a chilled glass bowl.
- Season the fish with salt, the grated garlic and the chile, and toss so every piece is coated.
- Pour the freshly squeezed lime juice over the fish and stir gently. Add a couple of ice cubes to keep everything cold.
- Let it cure for 3-5 minutes for a soft, sashimi-like center, or up to 15 minutes if you prefer it more opaque.
- Remove the ice cubes, fold in the red onion and cilantro, and taste for salt and heat.
- Serve immediately on a lettuce leaf with slices of sweet potato and corn, spooning some of the milky juice (leche de tigre) over each portion.
Tips
- Squeeze the limes by hand and gently; pressing too hard releases bitter oils from the peel.
- Drink the leftover leche de tigre in a shot glass; it is a beloved hangover cure on both coasts.
