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Ceviche de Corvina

Monday, 26 May 2008


I am including several ceviches from Peru because some travelers claim that they are superior to those of Ecuador. The most popular fish used in Peru is sea bass, or grouper, although every type of seafood and shellfish is used as well. The Peruvian ceviches include a few rounds of cooked corn on the cob and cooked slices of sweet potatoes. Note: This recipe requires advance preparation.


At a glance
Latin American
Cooking Method
No Cook
Heat Level
  • 1 1/2 pounds sea bass fillets, cut into 1-inch pieces, or substitute swordfish

  • 1 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 rocoto chiles, seeds and stems removed, thinly sliced into rings, or substitute 1 habanero or 3 jalapeños

  • 1 teaspoon paprika

  • 1 large onion, thinly sliced

  • 1 cup fresh lemon juice

  • 1 cup fresh lime juice

  • 1 clove garlic, minced

  • 1 pound sweet potatoes, peeled and cut into 1-inch thick slices

  • 3 ears fresh corn, cleaned and cut into 2-inch thick slices

  • Bibb lettuce leaves


Place the cut and cleaned fish into a large glass or ceramic bowl and sprinkle with the salt and black pepper. Add 1/2 of the chile rings, paprika, onion, lemon juice, lime juice, and the garlic and mix lightly; cover the mixture and refrigerate for 3 to 5 hours until the flesh is opaque.

About 30 minutes before serving the fish, cook the sweet potatoes in a large pot of boiling salted water for 12 minutes; then, add the corn to pot and cook for 10 minutes more, until tender. Drain the vegetables and reserve them, at room temperature, for the garnish.

Drain the fish thoroughly in a colander and arrange the Bibb lettuce leaves on 4 dinner plates. Place the fish on the lettuce leaves and garnish with the reserved chile rings, and surround the fish with the wheels of cooked sweet potatoes and corn.



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