Easy, quick and delicious Corvina ceviche made with lime, mango, tomato and grapes. Fresh and a little bit sweet recipe to enjoy as a starter or appetizer.
Also a perfect idea for any Christmas lunch or dinner.
A recipe inspired by the fantastic Ceraviche I had at Cera 23 in Barcelona. If you ever visit the city you can not miss this restaurant.
What is Ceviche?
Ceviche is fresh raw fish marinated (cooked) in lime juice, served with red onion, tomato, cilantro and ají.
Originally from Peru but popular in lots of South American countries where you can find lots of ceviche versions.
Raw fresh fish?
I always deep freeze the fish at least 24h to ensure it is 100% safe to eat.
Type of fish you can use to make Ceviche:
- Sea bass
- Red Snapper
I used cherry tomato, mango and grapes but you can use lots of other ingredients:
- Sweet Corn
- Crispy Corn
- Sweet potato chips
Easy Corvina CevicheCourse: StarterCuisine: PeruvianDifficulty: Easy
200 g corvina skinless fillet, cutted into 0,5-1 cm cubes
3 fresh lime juice
¼ red onion, very thinly sliced
4 cherry tomatoes, sliced
4 pitted graped, sliced
¼ mango, cutted into cubes
6 large ice cubes
¼ teaspoon ground cayenne pepper
¼ teaspoon salt
¼ teaspoon ground black pepper
Optional: Fresh cilantro chopped
- Place sliced onion in a medium bowl with cold water and add 2 ice cubes. Soak for 15-20 minutes and then drain the water. This will soften the flavour and make it crispy.
- In a medium-size bowl, place the fish, onion, salt, pepper, cayenne pepper, lime juice and 4 ice cubes. The fish needs to be cold all the time. Mix gently and marinate for 10-20 minutes.
- Remove the ice cubes and toss the toppings, tomato, grapes and mango, mix gently. Toss fresh cilantro if you like it.
- Serve in a bowl or a cocktail glass with the yuca chips on the side.
- *Yuca chips: Slice yuca, place in a baking tray and toss with salt, pepper and olive oil. Bake in a preheated oven at 220ºC for 10-15 minutes. Until golden and crispy.