CEVICHE de Corvina PERUANO 🐟 RECETA 🐟 Paso a Paso CEVICHE de PESCADO con LECHE de TIGRE 🌊

corvina

🥗Healthier: tilapia

💰Cheaper: cod

Tilapia and cod are more affordable while maintaining a similar texture.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity, while vinegar is more cost-effective.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onions provide a milder flavor, while white onions are often less expensive.

sweet potato

🥗Healthier: butternut squash

💰Cheaper: regular potato

Butternut squash is nutritious, while regular potatoes are cheaper.

Cut the corvina into squares, not too small, and place in a glass dish.

Add salt to the fish and let it rest for about 20 minutes, mixing gently.

Squeeze the juice of two limes over the fish, being careful not to over-squeeze to avoid bitterness.

Mix the fish gently to ensure the lime juice coats all pieces.

Add finely chopped garlic, cilantro, and chili pepper to the fish mixture.

Prepare leche de tigre using leftover fish pieces, a quarter of an onion, a rocoto pepper, a piece of ginger, and a garlic clove.

Add salt and the juice of approximately four limes to the leche de tigre mixture.

Blend the leche de tigre for three seconds and strain it to keep only the liquid.

Combine the fish with the leche de tigre, adding the previously prepared red onion that has been soaked in water to keep it crunchy.

Adjust the seasoning with more salt or chili to taste.

Serve the ceviche on a bed of lettuce, accompanied by roasted sweet potato and corn.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary