Meat Dish Recipe
Cebiche Corbina
Cebiche Corbina:
Yield: 6 servings
1 1/2 To 2 pounds whitefish
(Corvina is used in Peru)
1 ts Coarse salt
1/2 ts 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 lb Sweet potatoes
Lettuce leaves for serving
Extra virgin olive oil
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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