Corvina Traditional

Ingredients for Corvina Traditional

• 150g peeled sweet potatoes, cut into 1/4-inch dice

• 180ml pure maple syrup

• 120ml freshly squeezed lime juice

• 60ml fresh celery juice

• 1 cucharada de sal

• 2 teaspoons aji amarillo paste 450g skinless corvina fillet, blood line removed and cut into 1/2-inch dice

• 25g very finely diced celery

• 3 tablespoons finely diced red onion

• 3 cucharadas de cilantro fresco picado

• 1/4 cup whole coriander leaves

To make the candied sweet potatoes, put the sweet potatoes, syrup, and 180ml water in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the potatoes are soft but still hold their shape, about 15 minutes.

Drain the potatoes, reserving the syrup, and let cool. Once the potatoes are at room temperature, put them back in the cooled syrup to store in the refrigerator until ready to use. Drain the potatoes well before using. You should have about 475ml .

In a nonreactive bowl, whisk together the marinade ingredients until well combined. Add the corvina and toss to combine. Add the celery, red onion, and chopped coriander and mix well.

Transfer the ceviche to individual glasses or a large shallow bowl. Place about 240ml the candied sweet potatoes on the sides of the glasses or bowl and top with the coriander leaves. Serve immediately.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.