Ingredients
- 1 1/2 to 2 pounds whitefish (Corbina 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
Directions
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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By zoe-hoff
on September 12, 2011
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I ate ceviche in Peru (the land of ceviche and was absolutly delicious, they don't use extra virgin olive oil. The Classic Ceviche the fresh fish in this dish is not cooked by traditional methods, yet cooked by marinating in lime juice for quite a few hours. Onions and aji (chili will almost always be included and the dish is served chilled accompanied with sweet potatoes, tender corn, and lettuce. This combination of sour and sweet (the sour lime, the chili, and sweet potato each bite is like fireworks in your mouth.
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