FRESH MEALS FOR HOT DAYS.
With these temperatures, and only ten days before the beginning of spring, we want fresh, healthy and light meals. What’s more, the corvina ceviche with mango and extra virgin olive oil from Jaén is one of our specialties. It is also very healthy and easy to cook, as well as cheap.
Corvina has very few calories, almost 90 kcal for every 100 grams of fish. It has many vitamins, specifically B, A and E. And it is also rich in potassium, sodium and calcium. Therefore, it provides many nutrients.
We are passionate about ceviche, we discovered it years ago and since then, we have ordered it in many restaurants to try new recipes and update our different versions.
The one that we tell you today is one of our favorites, because it mixes this tasty white fish with one of our passions, mango.
- 1 corvina, (1kg approx). It is important to remove the loins clean of scrapes and, if possible, also skin. Freeze for 48 to 72 hours to avoid anisakis.
- 1 avocado (optional)
- 1 mango.
- 4 branches of coriander (to taste).
- 1 tablespoon minced fresh ginger.
- 1/2 purple onion.
- 1 hot pepper or chilli.
- Ground white pepper
- 1 lemon
- 2 limes.
- Salt flakes.
- Extra virgin olive oil from Jaén, Picual variety, (enhances its flavor)
- Cut the loins into cubes (approximately 1 cm squares). Keep.
- We peel some ginger and chop it very small. (A very good trick is to peel it with the help of a teaspoon, since the skin comes out very easy). We add it to the bowl with the rest.
PEEL THE GINGER AND CHOP IT
- Take the red onion, cut it into very fine julienne strips and place it in a bowl with cold water for about five minutes. Then drain and add it to the ginger bowl.
RED ONION IN JULIANA
- We wash the chilli or the hot pepper (both are valid, if you can’t find the pepper, you can use the chilli) and cut it into very thin slices and add to the mixture.
CUT THE CHILLI IN THIN SLICES
- Grind white pepper on top of the bowl, add a pinch of salt and mix everything well together with a good jet of extra virgin olive oil from Picual de Jaén.
FRESHLY GROUND WHITE PEPPER
- We take the chopped sea bass loins. Put the fish together with the pepper, chili and coriander and let it rest for a few minutes.
- Meanwhile, we squeeze the limes and lemon into a container, straining it to avoid the pulp and the bones. Little trick 2: Avoid over-squeezing the lime, to avoid making it bitter.
SQUEEZE THE LEMON AND LIMES
- Pour the juice into the bowl, stir everything well, to mix the fish with the juice and the other ingredients, sticking the spoon to the walls of the bowl, so as not to punish the fish and therefore, that it remains intact.
- Leave the bowl in the fridge, covered, for about ten minutes so that the fish cooks with the acid of the lime and lemon juice. When you see that the fish has changed color, to white, remove it from the dressing, to ensure that it stays at its optimum point and is juicy.
- Keep the juice aside and plate the corvina.
- Peel and dice half the mango.
PEEL THE MANGO AND CUT IT
- If we want we can add avocado, since it is optional. To do this, we open the avocado, remove the bone, peel it and also cut it into squares.
PEEL THE AVOCADO AND CUT IT
- We chop a little coriander and mix it with the avocado and mango. Keep. (It is important to remove the tails and only chop the leaf into small pieces).
CUT THE COREANDER RABITS AND MINC
- Add the mango and avocado mixture to the lime juice, and stir quickly so that the fruit simply goes through the juice for a few seconds. Remove them and serve along with the corvina.
- Plate and sprinkle with a good jet of EVOO on top. As we have already mentioned, it is important that it be from the Picual variety, since it gives it a slight final itch that is very pleasant on the palate.