Esta es una exhibición prevé de cómo se va ver la receta de 'Cebiche Corbina' imprimido.

Receta Cebiche Corbina
by Global Cookbook

Cebiche Corbina
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

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

  1. 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.
  2. 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.
  3. 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.
  4. This recipe yields 4 to 6 servings.