Recipe courtesy of The National Hotel
Ceviche
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- Level: Intermediate
- Total: 12 hr 55 min
- Prep: 35 min
- Inactive: 12 hr
- Cook: 20 min
- Yield: 6 to 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 107
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 7 g
- Sugar
- 6 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 606 mg
- Level: Intermediate
- Total: 12 hr 55 min
- Prep: 35 min
- Inactive: 12 hr
- Cook: 20 min
- Yield: 6 to 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 107
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 7 g
- Sugar
- 6 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 606 mg
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.
