Cevichedecorvina Recipes

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JAVI'S REALLY REAL MEXICAN CEVICHE



Javi's Really Real Mexican Ceviche image

This recipe is one of my family's favorites. It can be served on corn tostadas or with corn chips as a meal or as an appetizer, as it is normally served in most authentic Mexican restaurants. Goes best with cold beer! Don't forget the hot sauce.

Provided by JAVI19

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 1h15m

Yield 12

Number Of Ingredients 13

4 pounds shrimp
1 pound scallops
6 large limes, juiced
1 large lemon, juiced
1 small white onion, chopped
1 cucumber, peeled and chopped
1 large tomato, coarsely chopped
1 jalapeno pepper, chopped
1 serrano pepper, chopped
1 bunch cilantro
1 tablespoon olive oil
1 tablespoon kosher salt
ground black pepper to taste

Steps:

  • In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque.

Nutrition Facts : Calories 203.8 calories, Carbohydrate 10.6 g, Cholesterol 253.3 mg, Fat 3 g, Fiber 2.5 g, Protein 35.1 g, SaturatedFat 0.5 g, Sodium 858.6 mg, Sugar 1.9 g

CEVICHE DE CORVINA



Ceviche De Corvina image

When I lived in Panama the fishmongers came to your door with their ice chests. You could actually buy corvina or even already made ceviche from them for like a total of $2. This is the only recipe i've come across that DOES NOT have tomatoes in it!! the fisherman's ceviche NEVER had that in it and any store down there never had it in it that i can remember. now on to an empanada recipe.. (Cook time is refrigeration time)

Provided by Jessica K

Categories     Mexican

Time P1DT15m

Yield 10-12 serving(s)

Number Of Ingredients 7

1 lb boneless fish, preferably White Sea Bass (Corvina)
1 1/2 cups onions, minced
1 1/3 cups lemon juice, fresh
1/2 cup celery, diced
1/4 cup cilantro, shredded
salt
1/2 hot pepper, minced (optional)

Steps:

  • Cut the fish into bite-size pieces and place in a glass bowl or container of at least 2 inches high.
  • Add all the other ingredients, mixing well. The lemon juice should cover the fish. Cover with plastic wrap and place in the refrigerator.
  • Allow one day for fish to cook in the lemon juice and onions. serve with crackers or bread.

Nutrition Facts : Calories 19, Sodium 5.3, Carbohydrate 5.4, Fiber 0.6, Sugar 1.9, Protein 0.4

CEVICHE CORVINA



Ceviche Corvina image

Very traditional Peruvian ceviche with sea bass or flounder. Peruvian ceviche is distinguished from the Mexican in part by very short marinading times.

Provided by Wendy H.

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

1 3/4 lbs sea bass or 1 3/4 lbs flounder fillets
1 red onion, very finely sliced
1/2 red aji limo chile, chopped very fine
1/2 yellow aji limo chile, chopped very fine
16 key limes, juice of
salt
1 ear corn on the cob, boiled & cut into rounds (choclo variety is traditional, if you can find it)
boiled sweet potato (camote variety is traditional)
lettuce leaf

Steps:

  • Cut fish into bite size pieces and mix with onion in large bowl.
  • Wash onion & fish; drain well.
  • Season with salt and aji limo.
  • Toss fish preparation quickly in lime juice.
  • Refresh with a coupe of ice cubes. Mix well and remove ice before it has a chance to melt.
  • Serve ceviche immediately in a deep dish. Accompany with boiled sweet potato, corn, and lettuce.

Nutrition Facts : Calories 277.1, Fat 4.4, SaturatedFat 1.1, Cholesterol 81.3, Sodium 141.1, Carbohydrate 24, Fiber 2, Sugar 5.5, Protein 38.7

CEBICHE CORBINA



Cebiche Corbina image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 11

1 1/2 to 2 pounds whitefish (Corvina is used in Peru)
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
2 red onions, finely sliced
1 to 2 Serrano chiles, stemmed, seeded and finely chopped
Juice of 6 lemons
Juice of 3 limes
4 ears of corn
1 pound sweet potatoes
Lettuce leaves for serving
Extra virgin olive oil

Steps:

  • Remove skin and bones of fish and cut fish into small pieces. Wash and dry fish and place in a nonmetallic container. Sprinkle fish with salt and pepper, cover with onions, chiles, lime and lemon juice and mix well. Cover and marinate 3 to 4 hours in the refrigerator, stirring every hour.
  • Meanwhile, bring a pot of salted water to a boil, add corn and cook for 4 minutes. Drain the corn and slice each ear into 4 pieces. Wash and peel the sweet potatoes and cut into quarters. Set in a saucepan with lightly salted water to cover. Bring to a boil, cover loosely and boil 10 to 15 minutes or until potatoes are tender when pierced with a knife. Drain, cool and slice potatoes.
  • To serve, line a large platter with lettuce leaves. Place fish and onions in the center and surround with quartered ears of corn and sweet potato slices. Drizzle with extra virgin olive oil.

CEVICHE DE PESCADO



Ceviche de Pescado image

Provided by Copeland Marks

Categories     Fish     Appetizer     No-Cook     Lime     Corn     Hot Pepper     Sweet Potato/Yam     Summer     Yuca     Lettuce     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 14

2 pounds white-fleshed skinless fish fillets such as flounder, sole, or corvina (cod)
Salt
1 cup fresh lime juice (about 12 limes)
1/2 teaspoon salt
1 small clove garlic, chopped very fine
1 or 2 fresh aji amarillo (yellow Peruvian chili), seeded and chopped fine, or substitute the canned aji
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
1 medium onion, chopped fine (1/2 cup)
3 or 4 lettuce leaves
4 ears of corn, cooked and cut into 2-inch pieces
1 pound sweet potatoes, roasted in the skin, peeled, and sliced into 1/2-inch-thick rounds
1 pound yuca, peeled, cut into little-finger-sized slices, and boiled until soft
A few strands of yuyo (a tangy seaweed, optional)

Steps:

  • 1. Cut the fish into strips 1 1/2 inches long by 1/4 inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
  • 2. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
  • 3. Just before serving, mix in the parsley, cilantro, and onion.
  • 4. To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with the seaweed, if using.

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