Corvinata ceviche – 55000 Recipes. Passion for food


Corvinata ceviche

In this recipe you can learn with Ángel León to cook delicious corvina ceviche

Chef: Angel Leon

His journey has not been easy, but he is finally here! where he wanted: by the sea, in Cadiz, cooking as he had always dreamed. He has made the Ocean his ally and his tasting menu is a tour of the seabed, dunes and rocks. His new project is a wonderful project in the swamps of Port of Santa Maria.


  • 15 corn kernels
  • 6 grams of shoes
  • For tiger milk
  • 50 grams of water
  • 2.5 grams of plankton
  • 10 g dehydrated shrimp
  • Corn lio: 50 g
  • For planktonic tacos
  • Chopped corvina: 250 g
  • 100 g of lime juice
  • 25 g chopped corvina
  • 15 cereal cornfields
  • 50 grams of red onions
  • 10 coriander leaves
  • To the presentation
  • Sol
  • 15 g of olive oil
  • 5 grams of habanero chili
  • 25 g of celery blanks
  • About the corvina


About the corvina

  1. Cut the corvina into 2 cm cubes, trying to be as accurate as possible.

For planktonic tacos

  1. Process all ingredients in the mortar until the most even mass is obtained.
  2. Roll out the dough between transparent paper and shape with a pasta knife.

For tiger milk

  1. Crush all ingredients except the oil and strain them finely, adjust the salt and emulsify with olive oil.


  1. Osmotize the fish in tiger milk for at least 10 minutes before serving.
  2. We mark the mini tortillas with a non-stick coating until they turn golden brown.
  3. Cut the red onion into strips of julienne as finely as possible and dip it in lime juice.
  4. We fry the field and cook the corn.
  5. We put the pieces of fish and bathe them abundantly with tiger milk.
  6. The remaining ingredients are placed on top, alternating.


I will see you on another recipe.
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