Cebiche Corbina

Recipe Ingredients

2 lbs	908g / 32oz	Whitefish (Corvina is used in Peru)
1 teaspoon	5ml	Coarse salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2		Red onions - finely sliced
1		Serrano chiles - stemmed, seeded, and finely chopped
		Juice of 6 lemons
		Juice of 3 limes
4		Corn
1 lb	454g / 16oz	Sweet potatoes
		Lettuce leaves - for serving
		Extra-virgin olive oil

Recipe Instructions

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.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E01 broadcast 01-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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