Cebiche corbina
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | To 2 pounds whitefish | |
| (Corvina is used in Peru) | ||
| 1 | teaspoon | Coarse salt |
| ½ | teaspoon | Freshly ground black pepper |
| 2 | Red onions, finely sliced | |
| 1 | To 2 Serrano chiles, stemmed | |
| Seeded and finely chopped | ||
| Juice of 6 lemons | ||
| Juice of 3 limes | ||
| 4 | Ears of corn | |
| 1 | pounds | Sweet potatoes |
| Lettuce leaves for serving | ||
| Extra virgin olive oil | ||
Directions
Remove skin and bones of fish and cut fish into small pieces. Wash and dry fish and place in a nonmetallic container. Sprinkle fish with salt and pepper, cover with onions, chiles, lime and lemon juice and mix well. Cover and marinate 3 to 4 hours in the refrigerator, stirring every hour.
Meanwhile, bring a pot of salted water to a boil, add corn and cook for 4 minutes. Drain the corn and slice each ear into 4 pieces. Wash and peel the sweet potatoes and cut into quarters. Set in a saucepan with lightly salted water to cover. Bring to a boil, cover loosely and boil 10 to 15 minutes or until potatoes are tender when pierced with a knife. Drain, cool and slice potatoes.
To serve, line a large platter with lettuce leaves. Place fish and onions in the center and surround with quartered ears of corn and sweet potato slices. Drizzle with extra virgin olive oil.
Yield: 4 to 6 servings
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