Ceviche de corvina
Argentina may be well known for its succulent meats and lip-smacking Malbecs, but there’s another dish that is equally popular and delicious - Ceviche de corvina. This refreshing and zesty raw fish salad originated in coastal regions of Peru, but has since spread throughout South America and become a staple in local cuisine. Different variations of it exist in different countries, and the Argentine version is one of the tastiest you’ll try.
Corvina, also known as sea bass or croaker, is a popular fish in Argentina and is the star of this dish. It is a lean and delicate fish that is well suited for ceviche, as it can handle the acidity of the citrus juices without getting overpowered. The key to making good ceviche is the freshness of the fish - make sure you get it from a reputable fishmonger and use it the same day.
Ceviche is essentially a raw fish salad that is “cooked” in citrus juices. The acid from the juices denatures the proteins in the fish, turning it opaque and firm, similar to how it would look if it was cooked with heat. The fish is then combined with onions, garlic, chilies, and other seasonings to make a flavorful and satisfying dish. In Argentina, ceviche is typically served as an appetizer or a light lunch with some crusty bread or crackers.
One of the things that sets Argentine ceviche apart from its counterparts is the use of limon de pica, a local variety of lime that is smaller and more acidic than regular limes. The lime juice is mixed with orange juice, which adds a subtle sweetness to balance the tartness. The fish is then marinated for at least an hour, allowing the flavors to meld together and the fish to “cook”.
The other ingredients in the ceviche are equally important in creating a balanced and flavorful dish. Red onions, which are milder than regular onions, provide a crunchy texture and a slight sweetness. Garlic adds depth of flavor, while chilies provide heat and a tangy kick. Tomatoes and cilantro are optional but add freshness and color.
Making Argentine ceviche is a simple process that requires minimal cooking skills. Start by cutting the fish into small bite-sized pieces and placing them in a non-reactive bowl. Mix the lime and orange juices together and pour over the fish, making sure it is fully submerged. Add the onions, garlic, and chilies and stir gently to combine. Cover the bowl with plastic wrap and refrigerate for at least an hour or until the fish is opaque and firm. When ready to serve, adjust the seasoning with salt and pepper and garnish with chopped cilantro and sliced avocado, if desired.
Once you take a bite of this zesty and refreshing dish, you’ll understand why ceviche is such a beloved dish in Argentina. The combination of tangy lime, sweet orange, and spicy chilies, along with the freshness of the fish and crunch of the onions, creates a flavor explosion in your mouth. Pair it with a cold beer or a crisp white wine, and you’ll have the perfect summer meal.
Ingredients:
- 1 lb. fresh corvina fillet, diced
- 1 red onion finely chopped
- 4 limes, freshly squeezed
- 1 yellow pepper, seeded and diced
- 1 red chili pepper, seeded and diced
- 2 cloves garlic, minced
- 1 avocado, peeled and diced
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions:
- In a large mixing bowl, combine the diced corvina, red onion, lime juice, garlic, salt, and pepper. Mix well and let it marinate in the refrigerator for at least one hour.
- Once the corvina is cooked through, mix in the yellow pepper and red chili pepper, and let marinate for another 10-15 minutes.
- Gently add chopped cilantro and avocado to your ceviche, and mix well.
- Serve immediately with toasted corn kernels, sweet potatoes, or chips. Enjoy!