Ceviche de Corvina

Step 1

Pat the corvina fillet completely dry with paper towels, removing all surface moisture so the lime juice cures the fish instead of washing away flavors.

Step 2

Slice the corvina into 3/4-inch cubes, cutting against the grain to keep each piece tender and firm.

Step 3

Slice the red onion into thin half-moons, aiming for 1/8-inch thickness so they soften slightly during curing.

Step 4

Remove the seeds from the ají amarillo chile with a knife, then slice it into thin rings for controlled heat.

Step 5

Roughly chop the fresh cilantro, keeping stems and leaves separate if desired — you'll add leaves at the end.

Step 6

Place the diced corvina in a non-reactive glass or ceramic bowl, then pour the 0.75 cup fresh lime juice over it.

Step 7

Sprinkle 1 teaspoon sea salt over the fish, then gently fold with a silicone spatula to combine without breaking apart the cubes.

Step 8

Add the sliced red onion and ají amarillo rings to the bowl, stirring gently once more to distribute evenly.

Step 9

Cover the bowl with plastic wrap and refrigerate for 12–15 minutes, until the fish is opaque throughout and firmed by the acid.

Step 10

Remove from the refrigerator and taste, adjusting salt if needed — the lime juice should taste bright and tart, not harsh.

Step 11

Divide the ceviche and its broth among chilled bowls, then top with fresh cilantro leaves and a drizzle of olive oil.