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2 lb Whitefish; (Corvina is used in Peru)
1 ts Coarse salt
1/2 ts Freshly-ground black pepper
2 Red onions; finely sliced
1 Serrano chiles; stemmed, seeded, (1 To 2) and finely chopped
Juice of 6 lemons
Juice of 3 limes
4 Ears 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 non-metallic 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. This recipe yields 4 to 6 servings.