RCI-SF.003.0012.001
Ceviche de Corvina al Curry
Ceviche de Corvina al Curry from the Recidemia collection
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- Ceviche de Corvina (make your own1 pintor buy prepared)
- Hellman's mayonnaise¾ cup
- 1 tablespoon
- finely chopped fresh culantro <ref>culantro is an herb belonging to the cilantro family. It is a long green leaf with a strong flavor and aroma. If you cannot find it in your local grocer1 tablespoonyou can use cilantro instead.</ref> or cilantro
- 1 tablespoon
- good quality curry powder2 to 3 teaspoons
Method
1
Prepare the ceviche de corvina according to traditional methods if making from scratch, or use prepared ceviche. Drain the ceviche thoroughly in a fine-mesh strainer to remove excess citrus marinade, reserving the cooked fish.
2
Combine the Hellman's mayonnaise, Dijon mustard, heavy cream, and curry powder (2 to 3 teaspoons, adjusted to taste) in a mixing bowl. Whisk together until the curry powder is fully dissolved and the mixture is smooth and homogeneous.
3
Fold the drained ceviche de corvina gently into the curry mayonnaise mixture, taking care not to break apart the delicate fish pieces. Mix until the fish is evenly coated with the sauce.
4
Stir in the finely chopped culantro or cilantro, distributing it evenly throughout the mixture.
5
Taste and adjust seasoning with additional curry powder or salt as needed. Chill until ready to serve.