Delicious ceviche made from fresh fish marinated in lime juice, a true delight from coastal lands.
El Salvador's fish ceviche is a traditional recipe originating from the country's coastal regions. This preparation has pre-Columbian roots, combining the freshness of the fish with the acidity of lime. For Salvadorans, this dish is not only a gastronomic delight but also a symbol of their cultural and culinary identity.
Ready to enjoy a unique culinary experience? Let’s get started and cook together!
Fish Ceviche
Ingredients
2 pounds of Corvina fish cut into small cubes
Chopped cilantro
Julienned onion
Lime juice
Chopped oregano
1 pinch of Pepper
3 teaspoons of Salt
Shelled corn
Preparation
Step 1 : To start, wash the fish thoroughly with plenty of water.
Step 2 : Then, cut it into small pieces and place in a bowl.
Step 3 : Next, pour lime juice over the fish until almost fully covered, and add 3 teaspoons of salt.
Step 4 : Stir to let the fish temper, then refrigerate for at least 3 and a half hours to cure with the marinade.
Step 5 : In another bowl with warm water, add the chopped cilantro, julienned onion, and finely chopped oregano, letting them rest for 10 minutes.
Step 6 : Then, add the shelled and cooked corn, pepper to taste, and mix everything.
Step 7 : Once the fish looks cooked and has the appearance of being done, remove any chili pieces or cloves of garlic that may be there.
Step 8 : You can store all the lime juice that marinated the fish or only the desired amount.
Step 9 : It’s recommended to strain the liquid to remove any garlic pieces or chili seeds.
Step 10 : Then, add the onion and bell pepper mixture to the marinated fish and the desired amount of citrus juice.
Step 11 : Add chopped cilantro, oil, salt, and additional lime juice to taste.
Step 12 : Serve immediately or let it rest for another 20-30 minutes before serving.
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