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Peruvian Fish Ceviche with Corn
Citrus-Marinated FishCeviche, or fresh fish “cooked” in the acid found in citrus fruits, is a classic Peruvian dish that dates back to pre-Columbian times, when the Incas living in Peru made ceviche as a way to preserve fresh fish. Today, in Peru, ceviche is made by marinating fresh sea bass fillets in lemon juice and bitter orange juice with thin slices of red onions, for a bright citrus, savory taste. It is also common to add the Peruvian hot red pepper, rocoto, for a spicy kick. Serve with cancha, or toasted large corn kernels, for a traditional, crunchy complement.
Prep time: 20 min.
Total time: 30 min., plus marinating time
For the Ceviche:
1½ lbs. sea bass fillets, or other firm-flesh white fish, cut into 1” pieces
¾ cup Goya® Bitter Orange Marinade (Naranja Agria)
¾ cup Goya® Lemon Juice
2 ribs celery, finely chopped
1 medium red onion, thinly sliced into rings
1 tbsp. GOYA® Minced Garlic or 4 cloves garlic, finely choppedminced
1 frozen GOYA® Aji Rocoto (Hot Red Pepper), thawed, seeded and finely chopped (or 1 jalapeño pepper, seeded and chopped)
2 tsp. finely chopped fresh cilantro
¼ fresh ginger, finely grated
¼ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, plus more, to taste
For the Toasted Corn Nuts (cancha):
GOYA® Vegetable Oil, for frying
1 Bag (16 oz.) GOYA® Chulpe Corn for Toasting
|1.||In medium glass bowl or dish, add fish, bitter orange marinade, lemon juice, celery, onion, garlic, hot pepper, cilantro, ginger and adobo. Mix gently to combine. Cover; refrigerate until fish is “cooked “by the citrus juice (it will turn opaque through the center), at least 4 hours, or up to 24 hours. Taste fish, add adobo, if needed.|
For the Cancha Corn:
|1.||In large, heavy pot with tight fitting lid, heat 1/8” oil over medium-high heat. When oil is hot, shimmering but not smoking, add the corn; cover. Cook, shaking pan often. The corn will start to make a popping noise. Continue to cook until corn is golden brown and popping has subsided, about 10 minutes.|
|2.||Drain corn on paper towels; season with adobo, to taste.|
|3.||To serve. Divide ceviche evenly among serving dishes. Serve toasted corn alongside.|
When making ceviche, cut fish into 1” pieces, or smaller, to expose the maximum surface area of the fish to the citrus juice, and be sure the fish is submerged in the liquid. Allow the fish to marinate at least 4 hours, or up to 24 hours. You know the fish is “cooked” when it is opaque to its center.
Some fish that work well for ceviche are as follows: firm white fish, like tilapia, sea bass, halibut and snapper; fatty fish, like salmon, mackerel and tuna; shellfish, like shrimp, crab and lobster; and mollusks like conch, clams, mussels, squid and octopus.