CORVINA FISH RECIPE RECIPES
CEBICHE CORBINA RECIPE | FOOD NETWORK
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Remove skin and bones of fish and cut fish into small pieces. Wash and dry fish and place in a nonmetallic container. Sprinkle fish with salt and pepper, cover with onions, chiles, lime and lemon juice and mix well. Cover and marinate 3 to 4 hours in the refrigerator, stirring every hour.
- Meanwhile, bring a pot of salted water to a boil, add corn and cook for 4 minutes. Drain the corn and slice each ear into 4 pieces. Wash and peel the sweet potatoes and cut into quarters. Set in a saucepan with lightly salted water to cover. Bring to a boil, cover loosely and boil 10 to 15 minutes or until potatoes are tender when pierced with a knife. Drain, cool and slice potatoes.
- To serve, line a large platter with lettuce leaves. Place fish and onions in the center and surround with quartered ears of corn and sweet potato slices. Drizzle with extra virgin olive oil.
BAKED CORVINA – FELICIA TOTH
As a proud Peruvian I love my seafood. Corvina is the king of all fish in my opinion. Corvina is a firm white fish that flakes when cooked. It's the fish of choice to make ceviche. Peruvian waters have been blessed with a richness of fish and seafood that could turn the staunchest carnivore into a pescatarian. Trust me when Covid is over you must visit Peru for a culinary food feast. Feel free to ask me for restaurant recommendations.
Provided by feliciatoth
Categories Main Course
Prep Time 15 minutes
Cook Time 15 minutes
Number Of Ingredients 6
Nutrition Facts : Calories 450 kcal, ServingSize 1 serving
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