👨‍🍳 作り方

1. 1

   Ensure the fish is very fresh and has been properly handled for raw consumption. Cut the corvina fillets into uniform 1/2-inch cubes.

2. 2

   Place the cubed fish in a non-reactive bowl (glass or ceramic). Pour the fresh lime juice over the fish, ensuring it is fully submerged. The acid in the lime juice will 'cook' the fish.

   💡 プロのコツ: Avoid using a metal bowl, as it can react with the lime juice and impart a metallic taste.
3. 3

   Add the finely diced red onion, chopped cilantro, minced jalapeño (or Serrano pepper), and diced bell pepper to the bowl.

4. 4

   Season with salt and freshly ground black pepper. If using, stir in the optional orange juice to slightly mellow the tartness.

   💡 プロのコツ: Taste the lime juice before adding salt; some limes are saltier than others.
5. 5

   Gently stir everything to combine. Cover the bowl and refrigerate for at least 30 minutes, or up to 1 hour, to allow the flavors to meld and the fish to 'cook' through.

   💡 プロのコツ: The fish is ready when it turns opaque and feels firmer to the touch. Do not marinate for too long, or the fish can become tough.
6. 6

   Before serving, give the ceviche a final stir. Taste and adjust seasoning if necessary. Drain off some of the excess liquid if desired, but leave enough to keep it moist.

7. 7

   Serve chilled, typically with plantain chips, saltine crackers, or slices of avocado.