Cilantro and Jalapeño Cured Corvina
3 pounds deboned corvina
¾ cup sugar
1 cup kosher salt
2 bunches cilantro, roughly chopped
6 jalapeños, seeded and grated
Mix all ingredients other than the fish.
In a glass container large enough to hold the fish comfortably, sprinkle 1/3 of the salt mixture on the bottom of the container. Place half of the corvina filets skin-side down on the bed of salt mixture. Sprinkle the flesh side with the same amount of the mixture. Place the other half of the corvina skin-side up directly on top of the first half. Sprinkle the remaining salt mixture over the top of the corvina filets. Cover directly with plastic wrap and weigh down with a six-pack of beer. Flip and drain the filets every 12 hours for 48 hours.
Wipe off any excess salt and jalapeño mixture from the filets. Remove the skin and thinly slice the corvina before serving.
Serve with toast or root vegetable chips and garnish with crème fraîche, a spritz of lime juice, and some freshly picked cilantro.
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