{"id":4449,"date":"2019-05-01T12:43:36","date_gmt":"2019-05-01T12:43:36","guid":{"rendered":"http:\/\/jospergrill.com\/?p=4449"},"modified":"2019-07-17T12:54:04","modified_gmt":"2019-07-17T12:54:04","slug":"ceviche-corvina-leche-coco-ahumado","status":"publish","type":"post","link":"https:\/\/jospergrill.com\/es\/ceviche-corvina-leche-coco-ahumado\/","title":{"rendered":"ElBarri by Albert Adri\u00e0 y Josper, receta 3: Ceviche de corvina con leche de coco ahumado"},"content":{"rendered":"\n<p>Por su sabor\nsuave y \u00fanico, la corvina es un pescado ideal para cocinar. Ya sea al vapor, al\nhorno, asado o guisado, en esta ocasi\u00f3n es el ingrediente principal para\npreparar un delicioso ceviche.<\/p>\n\n\n\n<p>Para aquellos que\nno est\u00e9n familiarizados con el ceviche, es una forma b\u00e1sica de preparar el\npescado. En crudo (puesto que se marina en el jugo de c\u00edtricos), gracias al \u00e1cido\nque contiene el lim\u00f3n y la lima, se desnaturalizan las prote\u00ednas en la carne haciendo\nque su textura se vuelva m\u00e1s firme y seca, manteniendo fresco el sabor del pescado.<\/p>\n\n\n\n<p>El ceviche\nproviene de las regiones costeras de Am\u00e9rica Central y del Sur y aunque existen\ndiversas versiones seg\u00fan donde se prepare (por eso de potenciar el producto\nlocal), hay dos ingredientes que son el denominador com\u00fan para todas las\nrecetas: el pescado fresco y los jugos c\u00edtricos (el zumo de lim\u00f3n o lima) que \u201ccocinar\u00e1n\u201d\nel pescado. <\/p>\n\n\n\n<p><em>\u00bfSab\u00edas que las limas de Per\u00fa son m\u00e1s agrias y menos fragrantes que el resto? Si buscas replicar el ceviche peruano, recomendamos mezclar el jugo de lima y lim\u00f3n para hacer el apa\u00f1o. <\/em><\/p>\n\n\n\n<p>Para esta receta,\nla simplicidad prevalece. Y aunque se puede utilizar cualquier pescado blanco\npara elaborar este plato, hay que tener en cuanta que algunos pueden volverse chiclosos\no disolverse totalmente en el jugo c\u00edtrico.<\/p>\n\n\n\n<p><strong>Ingredientes:<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image alignfull\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1000\" height=\"614\" src=\"https:\/\/jospergrill.com\/\/wp-content\/uploads\/2019\/04\/ingredientes-para-ceviche-de-corvina-con-leche-de-coco.png\" alt=\"ingredientes para el ceviche de corvina con leche de coco ahumado\" class=\"wp-image-4452\" srcset=\"https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/04\/ingredientes-para-ceviche-de-corvina-con-leche-de-coco.png 1000w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/04\/ingredientes-para-ceviche-de-corvina-con-leche-de-coco-720x442.png 720w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/04\/ingredientes-para-ceviche-de-corvina-con-leche-de-coco-300x184.png 300w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/04\/ingredientes-para-ceviche-de-corvina-con-leche-de-coco-768x472.png 768w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/04\/ingredientes-para-ceviche-de-corvina-con-leche-de-coco-64x39.png 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>-Corvina fresca y limpia cortada en dados o dividida en trozos (y sin piel)<\/p>\n\n\n\n<p>-Leche de coco<\/p>\n\n\n\n<p>-1 lima<\/p>\n\n\n\n<p>-Cilantro fresco y picadito<\/p>\n\n\n\n<p>-1 cucharada de pasta de rocoto (o aj\u00ed picante)<\/p>\n\n\n\n<p>-Ma\u00edz choclo<\/p>\n\n\n\n<p><strong>Preparaci\u00f3n:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Ahumar en fr\u00edo la leche de coco durante 5 minutos.<\/li><li>Curar con sal la corvina durante 15 minutos. Es recomendable haber congelado el pescado fresco durante 48-72 horas para matar los par\u00e1sitos de anisakis, aunque muchos coinciden en que el ceviche debe prepararse con pescado siempre fresco. La elecci\u00f3n final la dejamos a gusto del consumidor.<\/li><li>Cortar unas cuantas ramas de cilantro fresco (para aportar frescura al plato) y agregar una cucharadita de rocoto a la leche de coco (colada previamente para evitar grumos). Es importante no superar la dosis de rocoto puesto que es un condimento muy picante perteneciente y utilizado en platos de la cocina latinoamericana (sobre todo peruana y boliviana).<\/li><li>A\u00f1adir a la mezcla el zumo de media lima.<\/li><li>Exprimir y utilizar el zumo de la otra media lima para \u201cba\u00f1ar\u201d la corvina previamente curada en sal y limpiada de cualquier exceso. As\u00ed, el pescado se ir\u00e1 \u201ccocinando\u201d con el c\u00edtrico, y su carne se ir\u00e1 volviendo m\u00e1s blanquecina. <\/li><\/ul>\n\n\n\n<p><strong>Para el emplatado:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Colocar los trozos de corvina en el fondo del plato a servir.<\/li><li>Incorporar la leche de coco ahumado, y a\u00f1adir unas cuantas piezas de choclo crudo y unas pocas gotas de aceite de cilantro. <\/li><li>Servir inmediatamente (para que el pescado no se \u201chaga\u201d demasiado). <\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image alignfull\"><img decoding=\"async\" width=\"1000\" height=\"614\" src=\"https:\/\/jospergrill.com\/\/wp-content\/uploads\/2019\/04\/aceite-de-cilantro.png\" alt=\"aceite de cilantro para el ceviche de corvina en leche de coco ahumado\" class=\"wp-image-4454\" srcset=\"https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/04\/aceite-de-cilantro.png 1000w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/04\/aceite-de-cilantro-720x442.png 720w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/04\/aceite-de-cilantro-300x184.png 300w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/04\/aceite-de-cilantro-768x472.png 768w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/04\/aceite-de-cilantro-64x39.png 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p><em>El aceite de cilantro es r\u00e1pido y f\u00e1cil de preparar. Basta con verter aceite de oliva, cilantro fresco y picado, y sal en una licuadora o procesador de alimentos y colar el resultado (tambi\u00e9n se puede agregar una cucharada de zumo de lima a la mezcla, o un diente de ajo -estas sugerencias van al gusto del consumidor). <\/em><\/p>\n\n\n\n<p><em>El aceite de cilantro se puede consumir durante 4-5 d\u00edas si se mantiene refrigerado, y debe utilizarse a temperatura ambiente a la hora de cocinar. Lo importante es no abusar de este aceite ya que es un concentrado con un sabor muy fuerte.<\/em><\/p>\n\n\n\n<p>En el siguiente enlace encontrar\u00e1s el tutorial para prepara la receta paso a paso:<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube alignfull wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Cerviche de corvina con leche de coco ahumado \/ White sea bass ceviche with smoked coconut milk\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/Dj8q_67Y1KY?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Por su sabor suave y \u00fanico, la corvina es un pescado ideal para cocinar. Ya sea al vapor, al horno, asado o guisado, en esta ocasi\u00f3n es el ingrediente principal para preparar un delicioso ceviche. Para aquellos que no est\u00e9n familiarizados con el ceviche, es una forma b\u00e1sica de preparar el pescado. En crudo (puesto [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":4450,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[22],"tags":[],"class_list":["post-4449","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>ElBarri by Albert Adri\u00e0 y Josper, receta 3: Ceviche de corvina con leche de coco ahumado | Josper<\/title>\n<meta name=\"description\" content=\"Ligera, sabrosa, saludable y sencilla. 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