Corvina Ceviche

Eden Eats NYC
17 August 2016

To make Erik Ramirez's outstanding corvina ceviche, just like he does at the Llama Inn, his Peruvian restaurant in Brooklyn, New York, follow the recipe below.

Yield: 1 serving

3 oz. Golden Corvina, can substitute w/ Wild Striped Bass
2 oz. leche de tigre, see recipe
5 oz. red onion
Pinch chopped cilantro
5 oz. fried banana
10-12 green plantain chips
Pinch finely chopped habanero 

Cut corvina into ½ in. cubes. Make a 3 oz. portion and set aside and refrigerate. Save scraps for leche de tigre. Prepare leche de tigre (see recipe) and refrigerate until ready to use.

Thinly shave red onion and shock in ice cold water for 30 seconds. This will make the red onion nice and crisp and will take some of the bite off. Drain red onion and place in a bowl with paper towel.

Take a whole banana and deep fry until carmelized. Let banana cool and then slice into 1/2 in rounds.

Peel green plantain and slice on a modolin into thin rounds. Deep fry rounds in a fryer set at 300F until crispy, flipping the chips over even few seconds.

Take 1 habanero and split and half. Take seeds and veins out, make sure to use gloves when handling. Cut habanero into thin strips. Then turn habanero clockwise ¼ of the way and cut into a very small dice.

Take 1 gram of cleaned cilantro leaves and chop with a very sharp knife to avoid bruising. All ingredients, when done, should be placed in small containers in an orderly fashion and refrigerated before use.

The ceviche that you’re about to prepare must be very cold. It is best enjoyed that way. Take 4oz. of the cubed Corvina and place into a stainless steel bowl that is set on ice. Lightly season the corvina with salt and a squeeze of fresh lime. Add habanero, cilantro and shaved red onions. Mix once or twice. Then add leche de tigre and mix again. Adjust seasoning with salt. Take a bowl that has been refrigerated and serve the corvina along with the juices. Garnish with caramelized banana rounds and cover with crispy (fried) plantain chips.


Leche de Tigre Clasico

2 tsp. Garlic
1 tbsp. White onions
1 tbsp. Celery
Pinch Ginger
6.5 oz. Lime Juice
4 Cilantro stems
Pinch Habanero/thai chili
1 oz. White fish
2.5 oz. Ice
6.5 oz. Dashi
Salt to taste

Mix all the ingredients lightly in the blender. Once everything comes together strain through a fine strainer. Reserve just juices and refrigerate.



2pcs. Kombu
2.5qt. water
5oz. Katsuobushi (Bonito flakes)

Soak combo in water for 30 minutes on medium heat (150-160F). Remove kombu. Bring to a boil on high heat, 5 - 6 minutes. Reduce to low heat and add bonito, simmer gently, stirring frequently for 10 min.

Recipe courtesy of chef Erik Ramirez

Eden Eats NYC, with Erik Ramirez at Llama Inn
Eden Eats NYC 
Eden Eats NYC, with Erik Ramirez at Llama Inn

On this episode of Eden Eats NYC, the cuisine is Peruvian and the chef is Erik Ramirez of one of Williamsburg's breakout restaurants, Llama Inn.

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