Ceviche De Corvina

Andy Anderson !


Some days, it just doesn’t pay to get out of bed, and some days, it’s just too dang hot to cook. Now, with the temperature way south of freezing, and about 6-inches of the white stuff on the ground, this isn’t one of those days… but those scorchers will come again, and when they do, this is an excellent recipe to serve.

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


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20 Min
24 Hr
No-Cook or Other


  • 1 lb
    boneless, totally fresh, corvina, or white sea bass
  • 1 1/2 c
    yellow onion, small dice
  • 1 1/4 c
    freshly squeezed lemon juice
  • 1/2 c
    celery, small dice
  • 1/4 c
    fresh cilantro, chopped
  • 1 tsp
    sea salt, or to taste
  • 1 small
    hot pepper, your choice of pepper, small dice (optional)

How to Make Ceviche De Corvina


  1. Chef’s Note: Since we are not cooking this fish, you want to make sure that it is the freshest you can get… I don’t know about you, but I would really like to avoid giving my guests any parasites.
  2. Cooking Tip: If you don’t want to use raw fish, you can make this dish using cooked seafood, like: shrimp, lobster, or crabmeat. If you do, then reduce the marinating time to 15 or 20 minutes.
  3. Chef’s Note: The fish corvina tastes like or is similar to sea bass. It has firm, white flesh and a mild taste. Some species of corvina are orangemouth corvina, yellowfin corvina and golden corvina.
  4. Cut the white fish into bite-size pieces.
  5. If you are using a chili pepper, cut it in half, pole-to-pole, remove the seeds, and then dice small.
  6. 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.
  7. Place all of the ingredients (including the fish) in a bowl, and then pour the lemon juice over everything, and mix to combine.
  8. Chef's Note: If you want a different taste try using lime juice instead of lemon juice, or mix them fifty/fifty.
  9. 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.
  10. Serving Tip: Serve with crisp corn tostadas, avocado and lettuce for a light meal, or with a bowl of good quality tortilla chips as a snack with drinks.
  11. Keep the faith, and keep cooking.

Printable Recipe Card

About Ceviche De Corvina

Course/Dish: Fish, Other Salads
Main Ingredient: Fish
Regional Style: Mexican

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