Post by Okwes on Oct 2, 2006 11:59:14 GMT -5
Ceviche De Corvina - Pickled White Fish
Categories: Latin Amer, Fish, Fruit, Chilies
Yield: 4 Servings
2 lb Firm white fish
6 Lemons -in Peru limes are
Used as they are acidic
Try a combination of
Limes and lemons
3 Sour oranges
2 lg Onions, finely sliced
2 cl Ground garlic
2 Hot peppers (red or
Yellow) cut in strips
Salt and pepper
1 lb Cooked sweet potatoes
Cooked ears of corn
Lettuce leaves
Clean fish and remove skin and bones. Cut into small pieces. Place
fish in a large colander and wash it lightly. Drain well and place in
a bowl - cover completely with lemon juice; add salt, pepper, hot
peppers and garlic. Mix all well. Wash onions well in salted water,
drain and rinse well. Add onion and hot pepper to fish and mix. Cover
tightly and let stand for at least 3 hours in order for fish to
"cook". Serve on platter; garnish with sliced sweet potatoes, pieces
of corn and lettuce leaves.
Rich McCormack on Chileheads Mailing List
Categories: Latin Amer, Fish, Fruit, Chilies
Yield: 4 Servings
2 lb Firm white fish
6 Lemons -in Peru limes are
Used as they are acidic
Try a combination of
Limes and lemons
3 Sour oranges
2 lg Onions, finely sliced
2 cl Ground garlic
2 Hot peppers (red or
Yellow) cut in strips
Salt and pepper
1 lb Cooked sweet potatoes
Cooked ears of corn
Lettuce leaves
Clean fish and remove skin and bones. Cut into small pieces. Place
fish in a large colander and wash it lightly. Drain well and place in
a bowl - cover completely with lemon juice; add salt, pepper, hot
peppers and garlic. Mix all well. Wash onions well in salted water,
drain and rinse well. Add onion and hot pepper to fish and mix. Cover
tightly and let stand for at least 3 hours in order for fish to
"cook". Serve on platter; garnish with sliced sweet potatoes, pieces
of corn and lettuce leaves.
Rich McCormack on Chileheads Mailing List