Ceviche de Corvina

Slice the corvina into small, bite-sized cubes (about ½-inch pieces) and place in a non-reactive glass or ceramic bowl.

Pour the fresh lemon juice over the corvina cubes, ensuring all pieces are fully submerged. The acid will cure the raw fish.

Stir in the finely chopped onion, celery, cilantro, and salt to taste, mixing gently to combine all ingredients.

If using hot pepper, add the finely minced pepper and stir through the ceviche to distribute the heat evenly.

Taste and adjust seasoning with additional salt if needed, keeping in mind the acidity of the lemon juice.

Allow the ceviche to rest for at least 15 minutes before serving, letting the flavors meld together and the fish finish curing in the lemon juice.

Serve immediately in chilled bowls or glasses, optionally with traditional accompaniments such as crispy plantain chips, avocado slices, or saltine crackers on the side.