Corvina A La Chorillana Peruvian Fish In Spicy Tomato Sauce Recipes

CORVINA A LA CHORILLANA (PERUVIAN FISH IN SPICY TOMATO SAUCE)

Corvina a La Chorillana (Peruvian Fish in Spicy Tomato Sauce) image

Corvina is similar to sea bass. You can use any firm white fish in this dish. You can also substitute 1 1/2 drained, chopped canned tomatoes for the fresh. Adapted from Time/Life Foods of the World.

Provided by Chocolatl

Categories Peruvian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons annatto oil, divided (see note)
2 large onions, thinly sliced, divided
3 large tomatoes, peeled and chopped, divided
2 fresh hot chili peppers, seeded and cut into 1/8-inch strips, divided (red or green)
1/2 teaspoon finely chopped garlic, divided
1/2 teaspoon dried oregano, divided
1 teaspoon salt, divided (or to taste)
1/4 teaspoon fresh ground black pepper, divided
3 lbs sea bass (cut into 1/2-inch steaks)

Steps:

Heat 1 tablespoon annatto oil in a heavy 4-quart pot over moderate heat, tipping pot to spread oil across the bottom.
Spread half the onion slices, tomatoes, and chili strips in the hot oil.
Sprinkle with half the garlic, oregano, salt and pepper.
Lay fish steaks on top of vegetable mixture.
Cover with remaining vegetables and seasonings.
Drizzle remaining annatto oil over top.
Cover and simmer over low heat until fish is opaque and firm, 20-30 minutes. Do not overcook.
NOTE: to make annatto oil, heat 1/2 cup vegetable oil in a saucepan over moderate heat. Stir in 1/4 cup annatto (achiote) seeds. Stir for 30 seconds. Reduce heat to low, cover and simmer for 10 minutes. Remove from heat, cool, and strain. This will keep several months if tightly covered and refrigerated, but it will lose flavor as it ages.

Nutrition Facts : Calories 263.1, Fat 4.8, SaturatedFat 1.2, Cholesterol 92.9, Sodium 549.4, Carbohydrate 9.8, Fiber 2.2, Sugar 5.3, Protein 43.5

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

Ingredients

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

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