Ceviche de Corvina (Peruvian Sea Bass Ceviche)
Why this recipe works
- Clean citrus balance: Fresh lime juice cures the fish quickly while giving the ceviche its bright, sharp backbone.
- Contrasting textures: Tender fish, crisp red onion, sweetcorn and soft sweet potato create a balanced plate with freshness and substance.
- Fast to assemble: The fish needs only a brief rest in the lime juice, making this a practical ceviche for serving immediately.
Get the most out of this recipe
Timing notes
- Serve promptly: Ceviche is at its best once the fish has turned opaque on the outside but still tastes clean and tender.
- Best eaten fresh: The fish continues to cure as it sits, so the texture becomes firmer over time.
Ingredient notes
- Choose suitable fish: Use very fresh, skinless and boneless sea bass intended for raw preparations, and keep it chilled until cutting.
- Slice the onion finely: Thin red onion softens quickly in the lime juice and seasons the ceviche without dominating the fish.
Adjust the heat
- For less heat: Remove the chilli seeds and use a lighter hand with the sliced chilli.
- For more heat: Leave some seeds in the chilli or add a little more just before serving for a fresher bite.
Authenticity notes
- Classic accompaniments: Sweet potato and sweetcorn are familiar Peruvian-style partners for ceviche, balancing the lime with gentle sweetness.
- Brief curing: A short lime cure keeps the fish delicate, rather than letting it become firm and over-marinated.
Equipment you'll need
Ingredients
Instructions
- Peel the sweet potato and cut into bite-sized chunks. Boil in salted water for 10 to 12 minutes until just tender, then drain and cool. Cook the sweet corn kernels in boiling water for 2 minutes, drain, and cool.
- Thinly slice the red onion and roughly chop the fresh coriander. Finely slice the red chilli pepper, removing the seeds if you prefer less heat. Juice the limes into a mixing bowl.
- Cut the sea bass into 1.5 to 2 cm cubes and add to the lime juice with the fine sea salt. Toss well, then leave for 8 to 10 minutes, stirring once, until the fish turns opaque on the outside. Stir in the red onion, chilli, fresh coriander and extra virgin olive oil.
- Divide the ceviche between two plates, spooning over plenty of the lime juice. Serve straight away with the cooled sweet potato and sweet corn kernels on the side. Keep everything chilled until serving for the cleanest flavour.
Recipe notes
Tips
- Use the freshest sea bass you can get and keep it cold right up until you cut and cure it.
- Slice the red onion very thinly so it softens quickly in the lime juice without overpowering the fish.
- Food safety: if you are pregnant, elderly, immunocompromised, or serving young children, use previously frozen fish intended for raw preparations and keep the ceviche well chilled.
Substitutions
- Replace extra virgin olive oil with avocado oil for a similarly clean, rich finish.
- Replace red chili pepper with jalapeno pepper for a greener, slightly milder heat.
Storage
- Refrigerate up to 1 days
- Ceviche is best eaten straight away. If needed, refrigerate in a sealed container and eat within 24 hours; the fish will continue to cure and become firmer.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Latin American
-
Allergens:
Fish
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