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This authentic Peruvian Cebiche Corbina is a burst of fresh, zesty flavors that awaken the palate. The delicate white corvina fish is “cooked” in a marinade of sharp lemon and lime juices, creating a tender, opaque texture without heat. It is beautifully balanced with the crunch of red onions, the gentle heat of serrano chiles, and the sweetness of boiled corn and potatoes. This dish is perfect for warm-weather gatherings or as a light, refreshing lunch. The combination of acidic citrus, savory fish, and earthy vegetables makes it a satisfying yet elegant meal that feels both comforting and exotic.
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Cebiche Corbina
Description
This authentic Peruvian Cebiche Corbina is a burst of fresh, zesty flavors that awaken the palate. The delicate white corvina fish is "cooked" in a marinade of sharp lemon and lime juices, creating a tender, opaque texture without heat. It is beautifully balanced with the crunch of red onions, the gentle heat of serrano chiles, and the sweetness of boiled corn and potatoes. This dish is perfect for warm-weather gatherings or as a light, refreshing lunch. The combination of acidic citrus, savory fish, and earthy vegetables makes it a satisfying yet elegant meal that feels both comforting and exotic.Ingredients
Directions
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Clean the corvina fish, removing all skin and bones, then cut the flesh into small, bite-sized cubes.
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Rinse the fish pieces thoroughly, pat them dry with paper towels, and place them in a large non-metallic bowl.
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Sprinkle the fish with coarse salt and freshly ground black pepper, tossing gently to coat.
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Add the finely sliced red onions, seeded and chopped serrano chiles, and the juice of 6 lemons and 3 limes to the bowl.
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Mix everything well to ensure the fish is fully submerged in the citrus marinade, then cover and refrigerate for 3 to 4 hours, stirring every hour.
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Meanwhile, bring a large pot of salted water to a boil and add the ears of corn.
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Boil the corn for 4 minutes, then drain and let it cool slightly before slicing each ear into 4 pieces.
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Wash and peel the sweet potatoes, then cut them into quarters.
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Place the sweet potatoes in a saucepan, cover with lightly salted water, and bring to a boil.
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Cover the pot loosely and boil for 10 to 15 minutes, or until the potatoes are tender when pierced with a knife.
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Drain the sweet potatoes, let them cool, and then slice them.
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To serve, line a large platter with crisp lettuce leaves.
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Spoon the marinated fish and onions into the center of the platter.
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Arrange the quartered corn ears and sliced sweet potatoes around the fish.
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Drizzle the entire dish with extra virgin olive oil before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 52.5kcal
- % Daily Value *
- Total Fat 1.5g3%
- Saturated Fat 0.4g2%
- Cholesterol 18.8mg7%
- Sodium 20.6mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 8.6g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
ceviche, corvina, peruvian, seafood, fish, citrus, lime, lemon, onion, corn, sweet potato, appetizer, lunch, fresh, raw, marinated, spicy, summer, healthy
