Seviche I

Cut the raw corvina fillets into small bite-sized cubes (approximately ½ inch) and place them in a non-reactive bowl (glass or ceramic).

Pour the lemon juice over the fish cubes, ensuring they are fully submerged. Add the salt and stir gently to distribute evenly.

Cover the bowl with plastic wrap and refrigerate for 15-20 minutes, allowing the acid in the lemon juice to denature and cook the fish.

While the fish marinates, chop the onions into small pieces and remove the seeds from the hot chili pepper, then chop it finely.

Remove the marinated fish from the refrigerator and drain excess lemon juice, reserving about 3-4 tablespoons of the liquid.

Add the chopped onions and hot chili pepper to the fish, then drizzle with the olive oil and gin, stirring gently to combine.

Taste and adjust seasoning with additional salt if needed. Serve immediately in chilled bowls or glasses with the reserved lemon juice drizzled over top.