Corvina ceviche is a white sea bass seafood appetizer bursting with zesty and fresh flavor. This light side dish is made with cubed corvina white fish marinated in lime juice and then tossed with red onion, avocado, and fresh chopped cilantro. It's a vibrant and incredible side dish served with corn chips, potato chips, and tostadas, or enjoyed alongside your favorite main dish.
Enjoy my other delicious and easy seafood recipes like this mignonette sauce for oysters, salmon belly recipe or this corvina recipe!
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Ceviche is a seafood dish made by marinating raw fish in citrus juices. The acid in the lemon or lime juice "cooks" the fish turning it from a translucent color to an opaque white color with a firmer texture. The fish is served with fresh chopped veggies and herbs to complete this raw seafood dish.
There are two main versions of ceviche - Peruvian and Mexican. Peruvian ceviche is the classic and authentic version where the citrus-marinated fish is mixed simply with sliced red onion and cilantro.
In addition to this, Mexican ceviche will often include other vegetables like chopped tomatoes, cucumbers, avocado, or jalapenos, making it even more colorful and flavorful.
This recipe for corvina ceviche is a little bit of both, but of course, feel free to leave out or include some of your favorite ingredients to make the flavor the way you like! Also try other fish recipes like seared ahi tuna and rockfish tacos! I am huge seafood fan and i am sure you will love it too.
Recipe ingredients
Corvina. This firm pink-fleshed white fish is also called sea bass or white sea bass. Make sure it's fresh with any bones and skin removed.
Lime juice. Fresh lime juice is key to "cooking"/ marinating the fish and turning it into ceviche.
Red onion. Just a little bit of red onion adds some crunch and flavor to this side dish.
Avocado. Not always used in ceviche recipes but it makes it a little creamy and extra delicious.
Fresh cilantro. This classic ingredient brightens the whole dish.
Jalapeno (Optional). Great if you want to add a bit of spice.
How to make corvina ceviche
Its very easy to make ceviche at your own kitchen and i will show how below.
Prepare the fish
Start by choosing high-quality, fresh corvina fish. Rinse it under cold water and pat it dry with paper towels. Then, dice the fish into uniform, bite-sized pieces, about ½ inch in size, for even marination and texture.
Place the diced corvina in a non-reactive bowl, such as glass or ceramic, to avoid any reaction with the lime juice. Squeeze enough fresh limes to cover the fish completely in juice, which will "cook" it. Make sure every piece of fish is submerged in the lime juice.
Cover the bowl tightly with plastic wrap, ensuring no air can enter, and refrigerate for at least 30 minutes. The fish should become opaque and firm to the touch, indicating that it is adequately "cooked."
Mix in vegetables
While the fish marinates, thinly slice the red onion for a milder flavor and delicate texture. If using a jalapeño, deseed (or you can leave the seeds in) and finely chop it according to your heat preference. Cube the avocado to match the size of the fish pieces and roughly chop the cilantro leaves.
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In a separate bowl, gently mix the red onion, jalapeño, avocado, and cilantro, taking care not to mash the avocado. Once the fish is ready, carefully drain off about half of the lime juice. Too much marinade can overpower the flavors. Gently fold the vegetable and herb mixture into the marinated fish to maintain the integrity of the fish pieces and avocado.
Season with salt and freshly ground black pepper to taste, adjusting according to your preference. Allow the ceviche to sit for a few minutes to let the flavors meld together.
Serving. Serve the ceviche chilled, accompanied by sides like crispy corn tostadas or plantain chips, and garnish with extra cilantro or lime wedges for a fresh presentation.
Pro tips
Use a glass or plastic bowl. Avoid marinating your fish in a metal bowl because the acid in the lime juice can leave your fish tasting metallic and unpleasant.
Use fresh high-quality fish. Since corvina ceviche is a raw seafood dish it's important to use fresh fish from a high-quality seafood market or grocery store. Try to buy your fish the day before you are ready to serve it or even the day of, if you can.
Cut the fish into uniform bite-sized pieces. That way the acid can "cook" the fish evenly and you don't even up with pieces of fish that are overly or under-marinated.
Storage suggestion
Its not recommended to store any raw fish dishes for longer than few hours so eat the ceviche as soon as you made it.
Substitutions
Citrus juice. Lemon juice can be used in place of lime juice or a combination of both!
Cilantro. It's traditional to use cilantro to make ceviche but feel free to leave it out or replace it with parsley or some other herb if you prefer.
Red onion. Use a mild-tasting onion like a white onion, sweet onion, or shallot if you don't have red onions on hand.
Variations
Add in other vegetables like chopped tomatoes, cucumbers, or celery for extra crunch and flavor.
Frequently asked questions
Ceviche is made of raw white fish(sometimes shrimp is added as well) marinated in fresh lemon or lime juice, cilantro, and chopped vegetables like red onion, cucumber, or tomatoes.
Firm or semi-firm white fish with a mild and sweet flavor are some of the best types of fish to use for ceviche. Corvina is a popular choice but other options can be rockfish, mahi mahi, halibut, and grouper. No matter what type of fish you end up choosing make sure it's very fresh since this is a raw fish dish!
Yes, corvina is another name for white sea bass. This fish has a mild and sweet flavor with a flaky texture.
Corvina can be found in most grocery stores. If you are having trouble finding it check out your local fishmonger or Asian market because they stock so many different varieties of seafood not found at your typical grocery stores.
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Corvina Ceviche
Corvina ceviche is a white sea bass seafood appetizer bursting with zesty and fresh flavor. This light side dish is made with cubed corvina white fish marinated in lime juice and then tossed with red onion, avocado, and fresh chopped cilantro. It's a vibrant and incredible side dish served with corn chips, potato chips, and tostadas, or enjoyed alongside your favorite main dish.
Ingredients
- 1 lb fresh corvina (sea bass) fillet, skinless and boneless, diced into ½-inch cubes
- ¾ cup fresh lime juice (about 6 limes)
- ½ small red onion, thinly sliced
- 1 jalapeño pepper, seeds and veins removed, finely chopped (optional)
- ½ avocado
- ¼ cup chopped fresh cilantro
- Salt and pepper, to taste
Instructions
- In a non-reactive glass or ceramic bowl, combine the diced corvina with the lime juice. Make sure the fish is completely submerged in the juice.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or until the fish turns opaque and firm to the touch.
- While the fish is marinating, prepare the vegetables and herbs by mixing the red onion, jalapeño (if using), cubed avocado and cilantro in a separate bowl.
- Once the fish is ready, drain off and discard about half of the lime juice marinade, leaving enough to keep the fish moist.
- Gently fold in the vegetable and herb mixture with the marinated fish. Add salt and pepper to taste.
Notes
Use a glass or plastic bowl. Avoid marinating your fish in a metal bowl because the acid in the lime juice can leave your fish tasting metallic and unpleasant.
Use fresh high-quality fish. Since ceviche is a raw seafood dish it's important to use fresh fish from a high-quality seafood market or grocery store. Try to buy your fish the day before you are ready to serve it or even the day of, if you can.
Cut the fish into uniform bite-sized pieces. That way the acid can "cook" the fish evenly and you don't even up with pieces of fish that are overly or under-marinated.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 113Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 155mgCarbohydrates: 14gFiber: 4gSugar: 3gProtein: 2g
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