Corvina Ceviche W Red Thai Chilis Recipes
CORVINA TRADITIONAL
Provided by Douglas Rodriguez
Categories Citrus Fish Fruit Vegetable Appetizer Cocktail Party Dinner Lime Seafood Root Vegetable Sweet Potato/Yam Advance Prep Required Fat Free Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 6 servings
Number Of Ingredients 14
Steps:
- To make the candied sweet potatoes, put the sweet potatoes, syrup, and 3/4 cup water in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the potatoes are soft but still hold their shape, about 15 minutes.
- Drain the potatoes, reserving the syrup, and let cool. Once the potatoes are at room temperature, put them back in the cooled syrup to store in the refrigerator until ready to use. Drain the potatoes well before using. You should have about 2 cups.
- In a nonreactive bowl, whisk together the marinade ingredients until well combined. Add the corvina and toss to combine. Add the celery, red onion, and chopped cilantro and mix well.
- Transfer the ceviche to individual glasses or a large shallow bowl. Place about 1 cup of the candied sweet potatoes on the sides of the glasses or bowl and top with the cilantro leaves. Serve immediately.
CEVICHE DE CORVINA
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
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
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
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
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 11
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.
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