Recipe courtesy of The National Hotel
Total:
12 hr 55 min
Active:
35 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

Place all ingredients, except potato and corn in a 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.

Cook's Note

*Corvina can be substituted with any firm white-fleshed fish, like sea bass.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Ceviche

Recipe courtesy of Dinners at the Farm

Ceviche

Ceviche

Ceviche

Recipe courtesy of Claire Robinson

Ceviche

Recipe courtesy of Scott Leibfried

Ceviche

Recipe courtesy of Scott Leibfried

Scallop Ceviche

Recipe courtesy of Aarón Sánchez

Ceviche Pescado

Recipe courtesy of Cooking Channel

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking