Fresh Corvina Ceviche

Adapted from Giada de Laurentiis

This is another May recipe -- sorry for the delay. Nick took me to a wonderful birthday dinner at Black Salt, which is in the Palisades/Georgetown DC area. It's not only a fantastic restaurant, but also a fish market! I was in heaven. After dinner, I decided to buy some of their fresh fish and make ceviche -- something I have always wanted to do! I know it's very simple, but I always wanted to make sure I had fresh fish to use...and this was my chance! The original recipe called for halibut, and you will see that the fish can be swapped out in many recipes, but the corvina looked great, so I went with that! The only thing I will note is that mine took a lot longer to cook than the recipe said -- about twice the time at least. Be sure to cut into your fish and make sure it's cooked in the middle before serving. I also just threw in the avocado, tomato, and shallot at the end. The original recipe has a separate salad which is served under the ceviche. I wasn't feeling that fancy :)

Ingredients:

One 10-ounce corvina fillet, skinned and cut into 1/2-inch cubes
1/2 cup fresh lemon juice (from 2 large lemons)
1/4 cup fresh lime juice (from 3 to 4 large limes)
Zest of 1 large lemon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

2-3 tomatoes, seeded and chopped into 1/2-inch pieces
1 large avocado, peeled, seeded and cut into 1/2-inch cubes

1 small shallot, diced

Preparation:

In an 8-by-8-inch glass or ceramic baking dish, mix together the corvina, lemon juice, lime juice, lemon zest, salt and pepper. Cover the dish and refrigerate for 3+ hours (took me about 6), stirring halfway through the refrigeration time to distribute the marinade.

Once the ceviche is cooked, add the shallots, tomatoes and avocado. Add another squeeze of lime juice. Add more salt and pepper if desired. Stir together and serve.