Corvina Ceviche Recipe

Inspired by Tacology

Time1h

Serves4

Red Snapper / quinoa / aji amarillo marinated / red onion / cilantro

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Ingredients

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1
Cook the Quinoa
Rinse the quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and set aside to cool.
2
Prepare the Ceviche
Cut the corvina (or red snapper) fillets into small cubes. In a glass or ceramic bowl, mix the fish with lime juice, ensuring all pieces are well-coated. Add aji amarillo paste, finely sliced red onion, chopped cilantro, salt, and black pepper to taste. Stir gently to combine.
3
Marinate
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the fish to 'cook' in the lime juice.
4
Serve
To serve, place a portion of quinoa on a plate and top with the marinated ceviche. Garnish with additional cilantro if desired.