Ceviche de Corbina
Courtesy of Tom Gatch
Summer is here, the water is warming up and surf anglers working the beaches along the Baja and Southern California coastline are finding an increasing number of fat, bronze-backed corbina patrolling the shallow frothy waves near shore during high tide. This recipe offers a different twist on how to enjoy this deliciously elusive species during the hot months to come.
Ingredients:
1 lb. well-trimmed California corbina fillets cut into very small cubes
1 tbs. red wine vinegar
1/2 cup finely diced sweet onion
1/4 cup finely diced celery
3 tsp. fresh green Serrano chiles, minced
Salt and pepper to taste
Method:
Place ingredients in a glass or ceramic bowl and mix well with 1 cup of freshly squeezed lime juice. Refrigerate for at least six hours, preferably overnight. Drain and serve with crispy saltine crackers. Serves 4.
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