There are many ways to prepare delicious ceviche, a recipe that originates from the Pacific Coast with historical roots. It is important to obtain fish with firm flesh, such as mackerel, corvina, snapper, or sea bream. Only in this way can you guarantee correct results.
material: (For 6 people)
-
Corvina 1kg
- 1kg ripe tomatoes
- Onion 1/4kg
- 100g olives
- 3 cloves garlic
- 2 tablespoons chopped pickled serrano chiles
- 2 tablespoons slightly spicy chili sauce
- 1/2 liter green lemon juice
- 1 tablespoon oregano
- 4 fresh coriander sprigs, chopped
- tomato sauce 125ml
- black pepper
- olive oil and salt
Preparación:
Wash the fish thoroughly and cut into 1-1.5cm cubes. Place in a deep container, sprinkle with lemon juice (add enough to cover completely) and leave for 2-3 hours.
Peel the garlic and fry in a small frying pan with half a finger of olive oil. Once the garlic is golden brown, remove it and reserve the oil.
Peel the tomatoes, remove the seeds and finely chop. Transfer to a bowl along with the juices that have come out. Add the onion (finely chop or julienne). Finely chop the coriander as well and stir in the hot chili sauce, oregano, chili pepper, chopped olives, a pinch of salt, and a pinch of pepper. Add oil to brown garlic (cold) and set aside.
Wash Corvina by changing the water 3 times. drain. Transfer to a bowl, cover with cold water, let stand for a few minutes, then drain again. Drizzle with tomato dressing mixture and serve.
