Peruvian corvina ceviche is an emblematic dish that stands out for its freshness and vibrant flavor. This delicious dish is made with corvina, a white-fleshed fish with a firm texture, ideal for absorbing the flavors of the fresh ingredients that accompany it. The combination of red onion, minced garlic, aji limo, and cilantro enhances its taste, creating a unique culinary experience. Tiger's milk, a blend of the fish scraps and other ingredients, adds a special touch that elevates this ceviche to another level. Perfect for sharing at a gathering or enjoying at a family meal, this ceviche is a true tribute to Peruvian cuisine.
Prep
20 min
Servings
4
Cut the corvina fillets into medium cubes, removing any excess or unappealing pieces.
Slice the onion into feathers, and finely chop the cilantro and the ají limo.
Place the fish cubes in a bowl and add salt, minced garlic, and chopped ají limo, reserving the scraps for the tiger's milk.
In a blender, mix the scraps with ginger, garlic, celery, cilantro, salt, rocoto, juice from 2 limes, and cold fish stock.
Blend until well combined, then strain the mixture, refrigerating the tiger's milk until serving.
Before serving, add onion, cilantro, more ají limo, and the tiger's milk along with lime juice to the fish, stirring gently.
Serve immediately in a deep plate with sweet potato, lettuce, and cooked corn.
