Entree: Honduras – Northern Culinary Region – Ceviche de Corvina (Raw corvina cured in citrus with aromatic herbs, onion, and hot pepper)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

- 1.5 lb (680 g) corvina fillets, skinless and boneless, cut into 1/2-inch (1 cm) cubes
- 1 cup (240 ml) freshly squeezed lime juice
- 1/4 cup (60 ml) freshly squeezed orange juice
- 1 medium red onion, thinly sliced
- 2 medium tomatoes, seeded and diced — about 1 1/2 cups (225 g)
- 1 small jalapeño or habanero, seeded and finely chopped (adjust to taste)
- 1/2 cup (15 g) fresh cilantro leaves, chopped
- 1/4 cup (60 ml) extra-virgin olive oil
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (4 g) ground cumin (optional, regional touch)
- 2 tbsp (30 ml) finely chopped fresh oregano or albahaca if available
- 1 large ripe avocado, peeled and diced (optional, for serving)
- Plantain chips or saltine crackers for serving (optional)

Instructions

1. Place the cubed corvina in a non-reactive bowl and pour the lime and orange juices over the fish, making sure the pieces are fully submerged. Cover and refrigerate for 20–30 minutes, stirring once after 10 minutes, until the fish turns opaque and firms.
2. Meanwhile, rinse the sliced onion under cold water for 30 seconds to soften its bite, then drain well. Combine the drained onion, diced tomatoes, chopped cilantro, chopped chile, oregano, olive oil, salt, pepper, and cumin in a separate bowl and mix.
3. When the fish is opaque and slightly firm to the touch, drain about half of the citrus marinade (reserve a little to taste). Add the onion–tomato mixture to the fish and toss gently to combine.
4. Taste and adjust seasoning, adding more salt or a splash of reserved citrus if needed. Fold in diced avocado just before serving if using.
5. Chill for another 10–15 minutes to meld flavors. Serve cold with plantain chips or crackers and extra cilantro garnish.