This recipe epitomizes what a great ceviche should be—crunchy, sweet, savory, tart, and rich all in one bite. Corvina, a type of sea bass, is the most widely used fish in South America for ceviche, and is very forgiving for the novice. Its firm, lean flesh holds up better to acid and is easy to either thinly slice or dice.
The combination of sweet potato and raw marinated fish is common in Peru, although there the potato might be roasted whole, sliced, and served fanned at the edge of a plate of ceviche similar to this crunchy, tart version. As you eat the marinated fish, pull away bites of sweet potato from the edge of the dish and enjoy both components at once. Don't be swayed to leave out the sweet potato garnish—you must try both the tart, firm fish and the potato in the same bite to really understand and savor how they work together. Leftover sweet potatoes make a great side dish for spicy foods.
Ingredients
6 servings
Candied Sweet Potatoes
Marinade
Garnish
Step 1
To make the candied sweet potatoes, put the sweet potatoes, syrup, and 3/4 cup water in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the potatoes are soft but still hold their shape, about 15 minutes.
Step 2
Drain the potatoes, reserving the syrup, and let cool. Once the potatoes are at room temperature, put them back in the cooled syrup to store in the refrigerator until ready to use. Drain the potatoes well before using. You should have about 2 cups.
Step 3
In a nonreactive bowl, whisk together the marinade ingredients until well combined. Add the corvina and toss to combine. Add the celery, red onion, and chopped cilantro and mix well.
Step 4
酸橘汁腌鱼转移到个人眼镜或洛杉矶rge shallow bowl. Place about 1 cup of the candied sweet potatoes on the sides of the glasses or bowl and top with the cilantro leaves. Serve immediately.
Aji amarillo: Spicy Peruvian yellow pepper. Most commonly found as a jarred paste in South American markets.
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Reviews (5)
Back to TopIn addition to my previous note, here is one of many links with Corvina information: http://www.bombolinis.com/corvina.htm
bogie7129
Northwest Florida
11/21/2012
I was stationed in Panama for several years and grew to love Corvina prepared in all its many ways. I was in charge of a food service facility and had many cooks working for me. Before that, I was the Director of the Navy's cooking school. Of course, my most important duty was to prevent food borne illnesses. Ceviche is not normally served in military galleys, but the many cooks I knew were experienced in its preparation. From them, I learned that ceviche is "cooked" in the refrigerator for at least 24 hours before serving. Always. Although I have not used this recipe yet, I will this weekend. By this note, I am stressing food safety.
bogie7129
Northwest Florida
11/21/2012
I agree 100% with previous reviewers regarding letting fish marinade. Would not serve immediately as the directions suggest. With that said, I made this dish with Florida Cobina as the fish and left out the aji paste. I marinaded the fish, celery, red onion and cilantro for three hours, and then stirred in cubes of ripe avocado prior to serving. It was exceptional!
sous_chef_horst
3/22/2012
This recipe doesn't make sense. Cerviche needs hours. This makes it seem as if you can just put the fish in the marinade and serve it. I would think this is more than a culinary issue, it seems to me it's a health issue as well.
Margc55
Alexandria
1/27/2012
Just a note about safety. I would never try this recipe because it is basically sushi and I can not get sashimi grade Corvina. I have seen a lot of ceviche recipes, made it and eaten it in many restaurants. Never once was I given raw fish that had been stirred in lime juice and served immediately. The acid needs hours and hours to chemically "cook" the fish. Don't try this unless you are ok with food poisoning.
Anonymous
NC
1/12/2012
