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Cebiche Corbina

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CATEGORY CUISINE TAG YIELD
Seafood, Grains Niger Toohot02 4 servings

INGREDIENTS

2 lb Whitefish; (Corvina is used in Peru)
1 ts Coarse salt
1/2 ts Freshly-ground black pepper
2 Red onions; finely sliced
1 Serrano chiles; stemmed, seeded, (1
To 2)
; and finely chopped
Juice of 6 lemons
Juice of 3 limes
4 Ears Corn
1 lb Sweet potatoes
Lettuce leaves; for serving
Extra-virgin olive oil

INSTRUCTIONS

Remove skin and bones of fish and cut fish into small pieces. 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 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. This recipe
yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-1E01 broadcast
01-10-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
01-16-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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