Ceviche is such a popular food in the coastal areas of Colombia that we can even buy it at the beach. It is served as in this recipe, or with ketchup: all you would need to do is add a quarter cup of ketchup to this recipe(added in step 2);. I like to leave the fish overnight in the first lime juice to make sure it is fully cooked; in many places it is just left to marinate for just a few hours. I have added the tomato juice, not traditional in our Caribbean coast recipe, but it was an idea I adopted many years ago from a Mexican friend when I lived in Cali. If you cannot find corvina, any firm-fleshed white fish will do.
DAY 1
In a nonreactive container mix the fish with 2 cups of the lime juice. Refrigerate overnight.
DAY 2
Drain the lime juice from the fish, discard the juice and add the remaining ¾ cup of lime juice, onion, tomato, cilantro, parsley, Worcestershire, tomato juice, salt, and pepper to the bowl. Let marinate at least 30 minutes, or up to 8 hours for the best taste. (Flavors mature and soften after sitting together for so long.)
If desired, which a lot of people now seem to like, spike the heat up with some Tabasco sauce.
The olive oil is optional; if you leave it out the flavor will be crispier and more citrusy; if you add it, a mellower ceviche is the outcome. Both options are very good; just a matter of what works best for your taste.
Serve with salted crackers or in mini-tartlet shells.
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food
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