Corvina Cebiche

Recipes of Appetizer and Snacks

Chilean Cooking

Ingredients serves 6

• 2 lbs filleted sea bass
• Salt and ground white pepper
• 1 teaspoon nomoto chili
• 1 cup lime juice
• 1 hot green pepper, finely chopped
• Yellow chili pepper sauce to taste
• 1 large onion, sliced
• 1 clove garlic, crushed
• 1 teaspoon ground ginger
• cup fish stock
• Chopped cilantro to taste
• 3 ears Peruvian corn, cooked and cut into 6 rounds each
• 3 sweet potatoes, boiled
• 1 rocoto sliced

Preparation

1 Wash the fish well and cut into 1 x 1 inch squares. Season with salt, pepper, and nomoto chili and cover with lime juice. Add the chopped pepper, yellow pepper sauce, onion, garlic, and ginger. Correct seasoning and lower the acidity with fish stock.

2 Sprinkle with chopped cilantro and accompany with pieces of corn, sweet potato, and rocoto rounds.

3 The fish should not be left in lemon juice more than 5 minutes, otherwise it will overcook and loose its texture and flavor.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

With raw fish that is basically `cooked' with lemon and onion. I'll stick with the classic choice of a fresh and citrusy Sauvignon Blanc from the most recent vintage.