Cebiche Corbina
Recipe provided by Mary Sue Milliken and Susan Feniger
Watch the preparation video for this dish.
- Difficulty: Easy
- Servings: 4 to 6
- Nutritional Facts Per Serving (1 of 6 servings): Calories 416, Total Fat 15 g, Saturated Fat 3 g, Carbohydrates 48 g, Dietary Fiber 8 g, Sugar 10 g, Protein 30 g, Cholesterol 73 mg, Sodium 431 mg
- 1 1/2 to 2 pounds whitefish (Corvina traditionally used in Peru)
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 2 red onions, thinly sliced
- 1 to 2 Serrano chiles, stemmed, seeded, and finely chopped
- Juice of 6 lemons
- Juice of 3 limes
- 4 ears of corn
- 1 pound sweet potatoes
- Lettuce leaves for serving
- Extra virgin olive oil
- Dive into this vibrant Peruvian classic: Skin and bone the fish, then dice into bite-sized pieces. Rinse, pat dry, and layer in a non-reactive bowl. Season with salt and pepper, toss in crisp sliced onions, fiery chiles, and zesty lemon-lime juice. Mix well, cover, and chill for 3-4 hours, stirring hourly to let the citrus "cook" the fish into tender perfection.
- While marinating, boil salted water for corncook 4 minutes, drain, and quarter for crunchy bites. Peel and quarter sweet potatoes, simmer in lightly salted water 10-15 minutes until fork-tender, then drain, cool, and slice. These colorful sides bring irresistible texture and sweetness![1]
- Assemble a stunning platter: Line with fresh lettuce leaves, mound the citrus-kissed fish and onions in the center, and fan out corn and sweet potato around it. Finish with a generous drizzle of extra virgin olive oil. Serve chilled and watch it disappearthis easy, fresh ceviche will transport you to Peru's coast and inspire your next summer feast!
1997, M.S. Milliken & S. Feniger, all rights reserved
