Ceviche clásico de corvina

Corvina ceviche combines pieces of fish with lime juice, chilli and herbs. The recipe shared by A&G Madrid by Gastón Acurio uses cubed corvina, ají limo, coriander and thinly sliced red onion. Salt and citrus season the fish, and a prepared leche de tigre adds more liquid and flavour.^[1]

In this restaurant’s version, the leche de tigre base contains onion, celery, garlic, coriander, ají limo and fish stock. The fish is combined with the citrus and seasonings before the garnishes are added for serving. Cooked maize and sweet potato accompany the dish, giving contrasting textures and balancing the sharp dressing. The base and accompaniments are components of the restaurant’s preparation.^[1]