{"id":7411,"date":"2021-08-16T14:01:43","date_gmt":"2021-08-16T14:01:43","guid":{"rendered":"https:\/\/www.seafood-harvest.com\/?p=7411"},"modified":"2023-01-23T11:16:58","modified_gmt":"2023-01-23T18:16:58","slug":"ceviche-de-corvina-peruvian-sea-bass-ceviche","status":"publish","type":"post","link":"https:\/\/www.seafood-harvest.com\/index.php\/2021\/08\/16\/ceviche-de-corvina-peruvian-sea-bass-ceviche\/","title":{"rendered":"Ceviche de Corvina (Peruvian Sea Bass Ceviche)"},"content":{"rendered":"<p><strong><span style=\"color: #00a9e7;\"> <img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5992\" src=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg\" alt=\"reeling in the years\" width=\"500\" height=\"250\" srcset=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg 500w, https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years-300x150.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/span><\/strong><\/p>\n<p>The most popular fish used in Peru is sea bass, or grouper, although every type of seafood and <a href=\"https:\/\/www.seafood-harvest.com\/?s=shellfish\">shellfish<\/a> is used in ceviche as well. The Peruvian ceviches include a few rounds of cooked corn on the cob and cooked slices of sweet potatoes. Note: This recipe requires advance preparation.<\/p>\n<h3>Peruvian Sea Bass Ceviche Ingredients<\/h3>\n<ul>\n<li>1 1\/2 pounds sea bass fillets, cut into 1-inch pieces, or substitute swordfish<\/li>\n<li>1 teaspoon salt<\/li>\n<li>1\/4 teaspoon freshly ground black pepper<\/li>\n<li>2 rocoto chiles, seeds and stems removed, thinly sliced into rings, or substitute 1 habanero or 3 jalape\u00f1os<\/li>\n<li>1 teaspoon paprika<\/li>\n<li>1 large onion, thinly sliced<\/li>\n<li>1 cup fresh lemon juice<\/li>\n<li>1 cup fresh lime juice<\/li>\n<li>1 clove garlic, minced<\/li>\n<li>1 pound sweet potatoes, peeled and cut into 1-inch thick slices<\/li>\n<li>3 ears fresh corn, cleaned and cut into 2-inch thick slices<\/li>\n<li>Bibb lettuce leaves<\/li>\n<\/ul>\n<h3>Instructions<\/h3>\n<ol>\n<li>Place the cut and cleaned fish into a large glass or ceramic bowl and sprinkle with the salt and black pepper. Add 1\/2 of the chile rings, paprika, onion, lemon juice, lime juice, and the garlic and mix lightly; cover the mixture and refrigerate for 3 to 5 hours until the flesh is opaque.<\/li>\n<li>About 30 minutes before serving the fish, cook the sweet potatoes in a large pot of boiling salted water for 12 minutes; then, add the corn to pot and cook for 10 minutes more, until tender. Drain the vegetables and reserve them, at room temperature, for the garnish.<\/li>\n<li>Drain the fish thoroughly in a colander and arrange the Bibb lettuce leaves on 4 dinner plates. Place the fish on the lettuce leaves and garnish with the reserved chile rings, and surround the fish with the wheels of cooked sweet potatoes and corn.<\/li>\n<\/ol>\n<div class=\"level__left\">\n<div class=\"level__item\">\n<div class=\"js-copy-attribute-content photo-page__adp-cta__container__attribution\">Photo by <strong><a href=\"https:\/\/www.pexels.com\/@roman-odintsov?utm_content=attributionCopyText&amp;utm_medium=referral&amp;utm_source=pexels\">ROMAN ODINTSOV<\/a><\/strong> from <strong><a href=\"https:\/\/www.pexels.com\/photo\/food-on-a-plate-4869433\/?utm_content=attributionCopyText&amp;utm_medium=referral&amp;utm_source=pexels\">Pexels<\/a><\/strong><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The most popular fish used in Peru is sea bass, or grouper, although every type of seafood and shellfish is used in ceviche as well.<\/p>\n","protected":false},"author":4,"featured_media":7459,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[91],"tags":[156,103,54,568,222,177,89],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/7411"}],"collection":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/comments?post=7411"}],"version-history":[{"count":4,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/7411\/revisions"}],"predecessor-version":[{"id":7460,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/7411\/revisions\/7460"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media\/7459"}],"wp:attachment":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media?parent=7411"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/categories?post=7411"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/tags?post=7411"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}