Corvina Ceviche
Tumbes — Mother recipe · en it
A classic of Peruvian cuisine, the Tumbes corvina ceviche offers an intense and exquisite taste.
📷 Maor X — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 45 min prep · 4 porzioni · facile
Ingredients
- 400 g of corvina
- 1 lemon
- 1 red onion
- 1 chili pepper
- 1 tablespoon chopped onion
- 1 tablespoon chopped chili pepper
- 1 tablespoon coriander
- 1 tablespoon salt
- 1 tablespoon sugar
- Extra virgin olive oil
- 1 green onion
- 2 dried dates
Method
- Cut the corvina into small pieces and place them in a bowl.
- Squeeze the lemon and add the juice to the fish, mixing well.
- Clean the garlic and red onion, then cut them into cubes and add to the ceviche.
- Add the chili pepper, chopped onion, coriander, salt, and sugar.
- Mix well and let it rest for 30 minutes.
- Transfer the ceviche to another plate and add the fresh ingredients like green onion and dried dates.
- Gently mix and serve immediately.
The story
The Tumbes corvina ceviche is a local specialty that traces its roots to ancient Peruvian marine traditions, where fish is preserved and cooked through acidic lemon fermentation.
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