Ceviche de Corvina
1 lb corvina (deboned & MUST BE FRESH AS POSSIBLE)
2 cups lemon juice
1 onion, finely diced
1/4 cup celery, finely diced
1 tsp aji chombo finely chopped and seeds removed(hot chili pepper, optional)
salt & pepper to taste
1. Clean, debone corvina well and cut in 1/4" dice.
2. Combine fish and rest of ingredients in a glass or non-reactive bowl. Blend well.
3. Cover and refrigerate for 12 - 24 hours or until flesh is opaque and the fish is flaky and tender.