📝 About This Recipe
This exquisite Ceviche de Corvina captures the soul of the Peruvian coastline, featuring firm, white sea bass cured in the bright, electric embrace of fresh lime juice. The dish is defined by its 'Leche de Tigre' (Tiger's Milk), a potent citrus marinade that balances the heat of habanero with the aromatic crunch of red onions and cilantro. It is a masterclass in freshness, offering a perfect harmony of acidity, spice, and the clean taste of the ocean.
🥗 Ingredients
The Fish
- 1.5 pounds Corvina (Sea Bass) fillets (very fresh, skinless and boneless, cut into 3/4 inch cubes)
- 1.5 teaspoons Fine sea salt (to taste)
Leche de Tigre (The Cure)
- 12-15 pieces Key limes (freshly squeezed to yield about 1 cup of juice)
- 1 piece Garlic clove (smashed)
- 1/2 inch Fresh ginger (sliced into a thin coin)
- 1/2 piece Habanero or Rocoto chili (seeded and sliced)
- 2-3 pieces Fresh cilantro sprigs (whole)
- 2 pieces Ice cubes (to keep the marinade chilled)
The Aromatics
- 1 medium Red onion (very thinly sliced into feathers and soaked in ice water)
- 3 tablespoons Fresh cilantro (finely chopped)
- 1 teaspoon Habanero pepper (minced, adjust to heat preference)
Traditional Sides
- 1 large Sweet potato (boiled, peeled, and sliced into rounds)
- 1 cup Choclo (Peruvian corn) (boiled kernels)
- 1/2 cup Cancha (Toasted corn) (for crunchy garnish)
- 4 leaves Butter lettuce (for plating)
👨🍳 Instructions
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1
Begin by prepping your fish. Ensure the Corvina is ice-cold. Cut the fillets into uniform 3/4-inch cubes, removing any dark bloodline or connective tissue. Place the cubes in a chilled stainless steel or glass bowl.
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2
Season the fish generously with the sea salt. Toss gently with a spoon. The salt helps 'open' the pores of the fish, allowing it to absorb the citrus later.
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3
Prepare the onions by slicing them paper-thin. Immediately submerge them in a bowl of ice water for 10 minutes to remove their harsh bite and ensure maximum crispness.
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4
In a separate small bowl, combine the lime juice, smashed garlic, ginger coin, cilantro sprigs, and the half chili. Add two ice cubes to the liquid. Let this steep for 5 minutes to infuse the flavors into the juice.
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5
Remove the garlic, ginger, cilantro sprigs, and ice cubes from the lime juice. This infused liquid is your 'Leche de Tigre' base.
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6
Add the minced habanero and chopped cilantro to the bowl with the fish. Mix gently to distribute the heat and aromatics.
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7
Pour the infused lime juice over the fish. The liquid should almost cover the fish. Stir gently for about 1-2 minutes. You will see the fish turn from translucent to an opaque white.
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8
Drain the sliced red onions and pat them dry. Fold half of the onions into the fish mixture.
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9
Taste the marinade. It should be bright, salty, and spicy. Adjust with more salt or chili if necessary.
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10
To plate, place a leaf of butter lettuce on each chilled plate or shallow bowl. Arrange a slice of sweet potato and a spoonful of choclo on the side.
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11
Mound the ceviche in the center of the plate, ensuring you pour plenty of the 'Leche de Tigre' juice over the fish.
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12
Top with the remaining crisp red onions and a sprinkle of cancha (toasted corn) for a satisfying crunch. Serve immediately while bone-chillingly cold.
💡 Chef's Tips
Always use the freshest, sushi-grade white fish available; if Corvina is unavailable, Snapper or Grouper are excellent substitutes. When squeezing the limes, do not press them too hard or you will extract the bitter oils from the pith—a gentle squeeze is all you need. Keep everything cold! Chill your bowls, plates, and the fish until the very second you are ready to assemble. Never marinate the fish for more than 15-20 minutes; modern Peruvian ceviche is served 'minute-made' so the texture remains tender rather than rubbery. If the acidity is too sharp, you can add a tablespoon of chilled fish stock to the lime juice to mellow it out.
🍽️ Serving Suggestions
Pair with a crisp, cold Peruvian Pilsner or a classic Pisco Sour to cut through the acidity. Serve with extra 'Cancha' (toasted corn) on the side for guests who love extra texture. A side of fried plantain chips (chifles) makes for a wonderful scooping vessel. For an authentic touch, serve the leftover Leche de Tigre in a small shot glass on the side—it's known as a 'hangover cure'.