Ceviche De Corvina
The acidic lime juice quickly transforms the fish, rearranging its proteins and making it safe to eat. … It is important to know that unlike traditional cooking, the citrus juice is not killing off potential bacteria in the fish. This is why only the freshest fish should be used to make ceviche.
1 pound of Corvina (deboned & MUST BE FRESH) 2 cups of lemon juice, 1onion finely diced, 1/4 cup of celery finely diced, 1 tsp aji combo (hot chili pepper, add only if you like it hot) salt & pepper, 1 tbsp vinegar.
Procedures : 1.Clean, debone Corvina well & cut in 1/4″ (1cm) dices. 2. Put in a glass container and add all ingredients. 3. Keep in refrigerator for 12 hours stir once in a while.
Keywords: Ceviche De Corvina