corvina traditional

This recipe epitomizes what a great ceviche should be—crunchy, sweet, savory, tart, and rich all in
one bite. Corvina, a type of sea bass, is the most widely used fish in South America for ceviche, and
is very forgiving for the novice. Its firm, lean flesh holds up better to acid and is easy to either thinly
slice or dice.
The combination of sweet potato and raw marinated fish is common in Peru, although there the
potato might be roasted whole, sliced, and served fanned at the edge of a plate of ceviche similar to
this crunchy, tart version. As you eat the marinated fish, pull away bites of sweet potato from the
edge of the dish and enjoy both components at once. Don’t be swayed to leave out the sweet potato
garnish—you must try both the tart, firm fish and the potato in the same bite to really understand
and savor how they work together. Leftover sweet potatoes make a great side dish for spicy foods.
yield: 6 servings

candied sweet potatoes marinade garnish

1 ⁄3 pound peeled sweet 1⁄2cup freshly squeezed 1 ⁄4
cup very finely diced
potatoes, cut into lime juice celery
1 ⁄4-inch dice
1 ⁄4 cup fresh celery juice 3 tablespoons finely diced
3⁄4 cup pure maple syrup red onion
1 tablespoon salt
3 tablespoons chopped fresh
2 teaspoons aji amarillo paste
cilantro
(see page 121)
1 ⁄4 cup whole cilantro leaves
1 pound skinless corvina
fillet, blood line removed
and cut into 1 ⁄ 2 -inch dice

To make the candied sweet potatoes, put the
sweet potatoes, syrup, and 3/4 cup water in
a small saucepan and bring to a boil over
medium-high heat. Reduce the heat to main-
tain a gentle simmer and cook until the pota-
toes are soft but still hold their shape, about
15 minutes.
Drain the potatoes, reserving the syrup, and
let cool. Once the potatoes are at room tem-
perature, put them back in the cooled syrup
to store in the refrigerator until ready to use.
Drain the potatoes well before using. You
should have about 2 cups.
In a nonreactive bowl, whisk together the
marinade ingredients until well combined.
Add the corvina and toss to combine. Add
the celery, red onion, and chopped cilantro
and mix well.
Transfer the ceviche to individual glasses
or a large shallow bowl. Place about 1 cup of
the candied sweet potatoes on the sides of
the glasses or bowl and top with the cilantro
leaves. Serve immediately.

20 the great ceviche book

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Rodr_9781580081078_Ceviche_xp_r1.indd 21 1/13/10 4:37:07 PM
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The Great Ceviche Book, revised
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