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CEVICHE DE CORVINA (SEA BASS CEVICHE)

Escrito por Equipo EditorialRevisado por Walter C

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CEVICHE DE CORVINA (SEA BASS CEVICHE)

CEVICHE DE CORVINA (SEA BASS CEVICHE). Alimento Base: Sea bass, Cut the corvina (sea bass) into bite-size pieces and place in a glass bowl or container of at least 2 inches high. Add all the other ingredients, mixing well. The lemon juice should...
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Tiempo de preparación 35 minutos
Tiempo Total 35 minutos
Raciones: 6 comensales
Plato: Sea bass
Cocina: Costa Rica
Ingredients Method

Ingredientes
  

  • 1 lb. boneless fish preferably White Sea Bass (Corvina)
  • 1 1/2 cups finely chopped onion
  • 1 1/3 cups fresh lemon juice
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped fresh cilantro
  • Salt to taste
  • 1/2 hot pepper finely minced optional

Method
 

  1. Preparation
  2. Cut the corvina (sea bass) into bite-size pieces and place in a glass bowl or container of at least 2 inches high.
  3. Add all the other ingredients, mixing well. The lemon juice should cover the fish.
  4. Cover with plastic wrap and place in the refrigerator.
  5. Allow one day for fish to "cook" in the lemon juice and onions.
  6. Serve with crackers or saltines.