Peruvian Corvina Ceviche with Leche de Tigre
Experience the vibrant flavors of Peru with this classic Corvina Ceviche. Fresh, high-quality corvina is marinated in a tangy 'leche de tigre' made from lime juice, aji limo, and red onion, delivering a refreshing and zesty seafood dish.
Ingredients
Method
- 1
Pat the corvina fillet dry and cut it into 1.5-2 cm (approx. 3/4 inch) cubes.
- 2
Place the fish cubes in a non-reactive bowl (glass or ceramic). Add the salt and gently toss to coat. Let sit for 1 minute.
- 3
Add the very thinly sliced red onion, minced aji limo (or habanero), and grated ginger to the fish. Gently toss to combine.
- 4
Pour the fresh lime juice over the fish and ingredients. Add 2-3 ice cubes to keep the mixture cold and prevent overcooking.
- 5
Gently mix for about 2-3 minutes, until the fish turns opaque and firms up slightly. Do not over-marinate, as the fish will become chewy.
- 6
Stir in the chopped cilantro.
- 7
Taste and adjust seasoning if necessary. The marinade (leche de tigre) should be tangy, spicy, and savory.
- 8
Serve immediately in shallow bowls, garnished with a lettuce leaf, slices of boiled sweet potato, and cooked giant corn kernels.
Nutrition (per serving)
Chef's Tips
- Always use the freshest, highest-quality fish you can find. Ask your fishmonger for 'sushi-grade' or 'ceviche-grade' fish.
- The marinating time is crucial. For best texture, aim for 2-3 minutes of active marination. The fish should still be tender, not rubbery.
- The ice cubes are key to keeping the fish cold while marinating, which helps firm the flesh without 'cooking' it too much and keeps it food-safe.
- To make the 'leche de tigre' more complex, you can blend a small piece of fish scrap, a tiny bit of red onion, cilantro stems, and a few drops of fish fumet (or water) with some lime juice, then strain it before adding to the fish.
Substitutions
Perfect Pairing
Albariño
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