Corvina Traditional Recipes

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CORVINA TRADITIONAL



Corvina Traditional image

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

Candied Sweet Potatoes
1/3 pound peeled sweet potatoes, cut into 1/4-inch dice
3/4 cup pure maple syrup
Marinade
1/2 cup freshly squeezed lime juice
1/4 cup fresh celery juice
1 tablespoon salt
2 teaspoons aji amarillo paste (see Note)
1 pound skinless corvina fillet, blood line removed and cut into 1/2-inch dice
Garnish
1/4 cup very finely diced celery
3 tablespoons finely diced red onion
3 tablespoons chopped fresh cilantro
1/4 cup whole cilantro leaves

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



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

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