Ceviche De Pescado (Fish Salad Cooked in Lime Juice)

Recipe by Witch Doctor
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs fish fillets (such as flounder, sole, or red snapper)
  • salt, to taste
  • 1
    cup fresh lime juice (about 12 limes)
  • 12
    teaspoon salt
  • 1
    small garlic clove, chopped very fine
  • 1 -2
    fresh chili pepper, seeded and chopped fine (preferably aji Amarillo)
  • 1
    teaspoon chopped parsley
  • 1
    teaspoon chopped cilantro
  • 1
    medium onion, chopped fine (1/2 cup)
  • 4
    ears corn, cooked and cut into 2 inch pieces
  • 1
    lb sweet potato, roasted in the skin, peeled, and sliced into 1/2 inch thick rounds
  • 1
    lb yucca root, peeled, cut into little-finger-sized slices, and boiled until soft
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DIRECTIONS

  • Cut the fish into strips 1 ½ inches long by ¼ inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
  • Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
  • Just before serving, mix in the parsley, cilantro, and onion.
  • To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds; corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with a few strands of the local seaweed,yuyu if available.
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