While juggling around writing ideas for today, I decided to settle on a twist to my fishing theme. What you have here is a fresh seafood dish called Seviche. One dish of Seviche is never exactly the same as another family's recipe, but they all share some similarities. Seviche uses fresh fish, shrimp, or a combination of seafood in its making. 

Instead of using traditional cooking methods, the seafood soaks in lime, lemon, and orange juice. Citric acid from the fruit takes the place of high temperature and cooks the seafood. Other ingredients to a Seviche dish often include such ingredients as garlic, cilantro, hot peppers, celery, onions, tomatoes, and more! 

These are all either diced or chopped on the side, mixed together, and refrigerated while waiting for the seafood to finish its citrus soak. When the fish finishes cooking in its juicy bath, a process that takes 30 to 60 minutes, all the ingredients are mixed together. The result is a cold seafood salsa that makes a delicious snack alongside tortilla chips.

Image Source / Pixabay.com

My Fresh Caught (Or Fresh Bought) Corbina Seviche Recipe!

Corbina Seviche Recipe Ingredients:

1. One 18 - 20 inch, or two 12 - 14 inch, fresh caught (or store bought) California Corbina. 
2. A dozen fresh limes.
3. One full clove of garlic.
4. One yellow onion.
5. Two fresh jalapenos.
6. Three or four stalks of celery.
7. One small bushel of fresh cilantro.
8. Three Roma tomatoes. 
9. Sea salt & pepper seasoning.
10. One large bag of tortilla chips.

Required Preparation Utensils:

1. Large cutting board.
2. Chef knife and/or fillet knife.
3. Juicer (optional).
4. Two medium to large size mixing bowls.
5. Wooden spoon or paddle for mixing. 

Preparation Directions:

Step 1 - Preparing The Corbina And Lime Juice

Begin by laying out all your ingredients and utensils on a clean cooking surface. The fish will take time to cook in the lime juice, which will give you time to prepare the other ingredients. Because of this, begin by halving the limes with a chef's knife and squeezing the juice out into one of the mixing bowls. After squeezing 24 lime halves, you should have a nice puddle of juice in the bottom of the bowl. 

Next remove the Corbina fillets from refrigeration and lay them on the cutting board. Keeping the fillet together as you work, cut several strips lengthwise about a quarter inch apart. When you finish the lengthwise cuts, begin making cuts width-ways about a quarter inch apart. 

These cuts are perpendicular to first lengthwise cuts, and give you nice little cubes of fish. Scoop up your pile of small fish and drop it into the mixing bowl with lime juice. You may leave the fish and lime juice out to cook in room temperature while you work on the second step.

Step 2 - Preparing The Vegetable Ingredients

Go through and clean your cooking surface and all utensils before beginning step two. You may speed this part of the job up with a food processor or other dicing tools. By hand: finely dice the garlic, jalapenos, and yellow onion (you may only need 1/2 an onion). Toss them all into the second mixing bowl.

Chop the cilantro and celery, then cube the tomatoes to whatever size you like them to be in your salsa. Add all three (and any other ingredients you desire) to the second mixing bowl and give the whole pile a good stir. Throw the tomato juice in and all, just be sure to mix it all up well. Put in salt and pepper to your taste, and refrigerate your salsa mix if you finish before the fish is done cooking.

 

Step 3 - Mix Into Salsa, Chill, Serve, & Enjoy!

The heading sums up step 3. Give the Corbina 45 minutes to cook in the lime juice and it will all be ready to mix together. If there's too much lime juice, you can drain some out. I typically leave it all together and let nature do its work. Juicy salsa doesn't stay that way for very long. 

Get in there and dig with your mixing spoon, making sure all the ingredients combine. Once your arm is tired and the two mixing bowls married, chill your final product for 10 - 15 minutes. That's all there is to it. Transfer the Corbina Seviche into a flashy serving dish and don't forget your bowl of tortilla chips on the side. Make sure you have a chance to try your own creation before putting it out. It tends to pull the famous food disappearing act. 

Fresh Corbina Seviche - The Perfect Snack!

I'm lucky enough to make my family famous Corbina Seviche fresh, by catching the fish while surf fishing in the summer. Understand that you can switch out the Corbina with other mild white-flesh fish. Plenty of recipes use shrimp and small scallops as well. 

The quality that people like best about Seviche (besides its great taste), is how easy it is to make with different ingredients. You can use halibut, perch, sea-bass, monk fish, sheepshead, and many other species in the dish. Change up your source of juice too, if you like. As long as it's a citrus, it will cook the fish. Your vegetable choices may change to suit your style of salsa, as may the spices you prefer. 

Seviche does have a bit of preparation involved and fair number of ingredients. The good news is that it's not an expensive shopping list required to make Seviche. Especially if you are able to catch the fish yourself! If you buy the fish from the store, get it fresh. Your Seviche will taste just as scrumptious!

*Note: Seviche must be kept fresh to be safe for consumption. 

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