Corvina: Catch of the Day

A must-try recipe during these sizzling summer days. This classic Peruvian dish is typically made from fresh raw fish cured in a citric-based marinade, such as lemon and lime, along with other simple yet tasty ingredients like salt, onions, and cilantro!

½ lb. Corvina (cut in ½” cubes)
1 tbsp. Celery, finely chopped
½ tsp. Garlic, minced
2 tsp. Salt, kosher
1 ea. Lime
0.5 oz. Onions, julienne
1 tbsp. Cilantro, chopped
1 cup Tiger’s milk
¼ ea. Avocado, fanned
2 tbsp. Crunchy quinoa (boiled for 10 min and deep fried at 400F for 1 min)
1 tsp. Olive oil
2 oz. Sweet potato, boiled and cut ½”cubes

2 oz. Bay scallops, fresh
2 oz. White fish flesh, fresh
1 cup Lime juice
½ cup Ice
¾ cup Light fish stock or water
2 ea. Garlic cloves
2 oz. Celery, chopped
1 cup Oil, canola
1 tsp. Salt, kosher

For the tiger’s milk: In a blender add all the ingredients except oil and blend on high speed for a minute, then reduce speed to medium and start adding oil slowly until mix has a slightly thick consistency. Do not over blend or this will reach a mayonnaise consistency. Keep it cold at all times. In a mixing bowl, add fish and season with salt, garlic puree, and celery. Mix until all elements are well incorporated. Then add the juice of a lime in the bowl, add onions, and mix well. Afterwards add cilantro and give it another mix. Next add tiger’s milk and mix well once again. In a serving bowl of your preference, mound fish mix in the center giving it as much height as possible. Pour the remaining liquid on top. Place avocado on the side of ceviche and sprinkle sweet potato cubes around the bowl. Finally, pour crunchy quinoa on top of the ceviche and drizzle olive oil around it. Enjoy it!

By Chef Miguel Gomez
Seek + Find Kitchen and Bar