Corvina ceviche with thermomix
(49 votes, average: 4.45 out of 5)
Loading... (49 votes, average: 4.45 out of 5)Loading...Here we share a delicious recipe, very tropical, the very name makes your mouth water. Without further ado, we will show you how easy it is to prepare a Corvina Ceviche with thermomix.
The important thing for this type of recipe is the freshness and quality of all its ingredients.
Corvina ceviche with thermomix
Here we share a delicious recipe, very tropical, the very name makes your mouth water. Without further ado, we will show you how easy it is to prepare a Corvina Ceviche with thermomix
People
4
Cooking time:
40 minutes
Total time
40 minutes
Kitchen
Spanish Cuisine
Spanish Cuisine
Category:
Fish with Thermomix
Ingredients
- 500 grams of sea bass fillets
- ½ teaspoon of salt
- The juice of a large lime
- 1 red onion
- 1 yellow bell pepper
- 1 red bell pepper
- 8 sprigs of fresh coriander
- 2 tablespoons sunflower oil
- 1 fresh green or red chili
- 4 lime wedges
Preparation
- To begin the preparation of this delicious and very tropical recipe for Corvina Ceviche with Thermomix, you must clean, cut and remove both the skin and the bones of the corvina, leaving only some rich fillets.
- Then, cut them into small cubes, and add a pinch of salt, stir, pour into a glass bowl.
- Immediately add the lime juice (reserve a teaspoon for last), stir well, cover with plastic wrap and reserve in the refrigerator for two hours.
- Close to completing the two hours of refrigeration of the fish in the refrigerator, pour the red onion into the Thermomix bowl together with the yellow and red peppers, cut into pieces, as well as the coriander sprigs (reserve a couple of sprigs for the decoration), a little salt and the remaining teaspoon of lime juice, program.
- 2 seconds / speed 5.
- Then, remove the fish from the refrigerator and pour it into the basket to drain all the liquid.
- Immediately pour the minced vegetables over the fish, add the oil and the finely chopped green or red chili.
- Mix with the spatula or a spoon and let it rest again covered with plastic wrap, refrigerate this time for 30 minutes.
- To present, arrange a source pour the ceviche, garnish with lime wedges and coriander leaves.
