Corvina is the firm, snow-white, mild-sweet flesh of several large drums (family Sciaenidae) of the Pacific and Atlantic coasts of the Americas — most iconically the Peruvian or Pacific corvina (Cilus gilberti). Prized for a clean marine taste, a dense flake that holds its shape, and flesh that "cooks" firm and opaque in acid without falling apart, it is the signature fish of Peruvian ceviche and a cornerstone of raw-and-cured cookery from Lima to the Gulf of Mexico.