Ceviche De Corvina
Andy Anderson !
If you have never partaken of ceviche, then you’re missing a treat. It is essentially a spicy raw fish salad, marinated with salt and lemonjuice. The acidity of lemonjuice denatures the proteins, giving ceviche a lightly cooked texture. In other words… no cooking involved
1 lbboneless, totally fresh, corvina, or white sea bass
1 1/2 cyellow onion, small dice
1 1/4 cfreshly squeezed lemon juice
1/2 ccelery, small dice
1/4 cfresh cilantro, chopped
1 tspsea salt, or to taste
1 smallhot pepper, your choice of pepper, small dice (optional)
How to Make Ceviche De Corvina
- If you are using a chili pepper, cut it in half, pole-to-pole, remove the seeds, and then dice small.
- Chef's Note: You could use a rather mild chili; like the Jalapeño M (Capsicum annuum)… coming in at a modest 24,000 on the scoville scale, or you could do something like a Trinidad Moruga Scorpion pepper (Capsicum chinense) with a scoville rating of 1.2 million, and burn the bottom of your stomach out… up to you.
- Cover and put into the refrigerator for 24 hours. This gives the lemon juice time to denature the proteins of the fish. They will literally cook in the acids of the lemon juice.