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Home > Recipes > Ceviche Recipes > Ceviche de Corvina
1 lb boneless fish, preferably White Sea Bass (Corvina)
1 1/2 cups onions, minced
1 1/3 cups lemon juice, fresh
1/2 cup celery, diced
1/4 cup cilantro, shredded
1/2 hot pepper, mined (optional)

  • Cut the fish into bite-size pieces and place in a glass bowl or container of at least 2 inches high.'
  • Add all the other ingredients, mixing well. The lemon juice should cover the fish. Cover with plastic wrap and place in the refrigerator.
  • Allow one day for fish to cook in the lemon juice and onions. serve with crackers or bread.
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