Cebiche Corbina

4 to 6 servings
  • 1 1/2 to 2 pounds whitefish (Corvina is used in Peru)
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 red onions, finely 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
  • Remove skin and bones of fish and cut fish into small pieces. Wash and dry fish and place in a nonmetallic 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.

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