Corvina can be prepared in a number of ways, including baked, broiled, fried, grilled and raw. A traditional South American preparation of Corvina is to prepare it in a ceviche.
Corvina have pink flesh when raw, which turns white when cooked. Their high fat content and firm, flaked flesh allows for varied preparations. Corvina's flavor is mild, sweet and delicate, which makes the fish an ideal complement to the spicy, fresh and simple flavors of ceviche.
To make a traditional ceviche with corvina, dice the fish, and marinate it in a combination of lime juice and onion for up to 4 hours. Afterward, drain the liquid away from the fish. Add the fish to a mixture of tomatoes, chiles, cilantro, olives and olive oil, and flavored the ceviche with salt. Adding orange juice or sugar before refrigeration is optional. Garnish the ceviche with avocados immediately before serving. Ceviche can be enjoyed on tortilla chips or with saltines.
Corvina is a common name for a wide variety of fish belonging to the Sciaenidae family. Over 250 species of croaker fish and drum fish make up the Corvina group. Corvina is wild caught off the coasts of Costa Rica, Panama, Peru, Nicaragua and Guyana.