Ceviche De Corvina


1 pound of corvina (deboned & MUST BE FRESH) 2 cups of lemon juice, 1onion finly diced, 1/4 cup of cellery finly diced, 1 tsp aji chombo (hot chili pepper, add only if you like it hot) salt & pepper, 1 tbsp vinegar.


1.Clean, debone corvina well & cut in 1/4" (1cm) dices. 2.Put in glass container and add all ingredients. 3.Keep in refrigerater for 12 hours stir once in a while.


Serve with salt crackers.

Restaurant Articles

International cuisine is becoming more popular as people...

Read more


Pasta With Tomato, Basil And Ricotta

Read more

Business Plan

Vegan Restaurant

Read more