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Ceviche

Recipe courtesy The National Hotel 2003

Prep Time:: 35 min
Inactive Prep Time:: 12 hr 0 min
Cook Time:: 20 min

Level:: Intermediate

Serves:: 6 to 8 servings

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.

Instructions

Place all ingredients, except potato and corn in a

Ceviche

Recipe courtesy The National Hotel 2003

bowl and mix well. Season with salt and pepper. Let sit in the refrigerator for at least
12 hours and reserve.

Preheat the oven to 400 degrees F.

Bake the potato and corn for about 20 minutes, until potato is moderately soft and corn is
well cooked. Let cool and remove skin from potato dice small, and place in a mixing bowl.
Remove corn from the cob and gently mix with potato and season. Keep at room temperature
until ready to serve. When ready to serve, fold the corn and potato into the ceviche.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe
provided by a restaurant. The FN chefs have not tested this recipe, in the proportions
indicated, and therefore, we cannot make any representation as to the results.

Printed from FoodNetwork.com on 10/10/2008