Grilled Corvina Ceviche


  • 1 1/4 pounds corvina fillets, boned and skinned

  • 1 cup fresh lime juice, separated 1/2 cup and 1/2 cup

  • 1 cup fresh lemon juice, separated 1/2 cup and 1/2 cup

  • 1 cup vidallia onion, grilled and sliced thin

  • 1 cup red pepper, roasted and sliced thin

  • 1/2 cup yellow pepper, roasted and sliced thin

  • 1/2 cup fresh orange juice

  • 1 tablespoon jalapeno pepper, roasted and diced and seeded

  • 1 tablespoon fresh ginger, peeled and minced

  • 1 tablespoon olive oil

  • 1/4 cup cilantro, chopped

  • 1 teaspoon salt

  • 1 teaspoon pepper


Rub corvina with olive oil, salt and pepper. Leave at room temperature for about 30 minutes.

Roast all vegetables on the grill until they are well cooked, black all around but not burned. Rinse and seed in cold water, then slice into bite sized pieces. Jalapeno can be diced fine. In a glass or plastic bowl, add vegetables to 1/2 cup lemon, lime, orange juice, ginger and cilantro. Place fish on a very hot grill, sear each side about two minutes. Remove from grill, slice into bite size pieces. Add fish to 1/2 cup each lime and lemon juice. Marinate for about 1/2 hour. Drain fish mixture through strainer, add to vegetable mix, stir and serve.

Serves two as a main course or 4 to 6 as an appetizer. Enjoy

Dirk FucikFish