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Ingredientes
- 2 lb Whitefish (Corvina is used in Peru)
- 1 tsp Coarse salt
- 1/2 tsp Freshly-grnd black pepper
- 2 x Red onions finely sliced
- 1 x or possibly 2 Serrano chiles stemmed, seeded, and finely minced Juice of 6 lemons Juice of 3 limes
- 4 x ears Corn
- 1 lb Sweet potatoes Lettuce leaves for serving Extra-virgin extra virgin olive oil
Direcciones
- Remove skin and bones of fish and cut fish into small pcs. Wash and dry fish and place in a non-metallic container. Sprinkle fish with salt and pepper, cover with onions, chiles, lime and lemon juice and mix well. Cover and marinate 3 to 4 hrs in the refrigerator, stirring every hour.
- Meanwhile, bring a pot of salted water to a boil, add in corn and cook for 4 min. Drain the corn and slice each ear into 4 pcs. 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 min or possibly till potatoes are tender when pierced with a knife. Drain, cold 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 extra virgin olive oil.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 401g | |
| Recipe makes 4 servings | |
| Calories 318 | |
| Calories from Fat 23 | 7% |
| Total Fat 2.61g | 3% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 2909mg | 121% |
| Potassium 1219mg | 35% |
| Total Carbs 16.81g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 8.11g | 5% |
| Protein 55.26g | 88% |
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