Ceviche

8 ingredients
9 steps

Ingredients

  • 3 pounds very fresh corvina*, skin removed, deboned, and small dice
  • 12 limes, juiced and zested
  • 1 tablespoon chopped Italian parsley leaves
  • 1 small red onion, sliced thin
  • Salt and white pepper
  • 1 small sweet potato
  • 1 ear corn, in the husk
  • *Corvina can be substituted with any firm white-fleshed fish, like sea bass.

Directions

  1. 1
    Place all ingredients, except potato and corn in a bowl and mix well.
  2. 2
    Season with salt and pepper.
  3. 3
    Let sit in the refrigerator for at least 12 hours and reserve.
  4. 4
    Preheat the oven to 400 degrees F.
  5. 5
    Bake the potato and corn for about 20 minutes, until potato is moderately soft and corn is well cooked.
  6. 6
    Let cool and remove skin from potato dice small, and place in a mixing bowl.
  7. 7
    Remove corn from the cob and gently mix with potato and season.
  8. 8
    Keep at room temperature until ready to serve.
  9. 9
    When ready to serve, fold the corn and potato into the ceviche.

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