Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Whitefish (Corvina is used in Peru)

  2. 1 teaspoon 5ml Coarse salt

  3. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  4. 2 Red onions - finely sliced

  5. 1 Serrano chiles - stemmed, seeded, and finely chopped Juice of

  6. 6 lemons Juice of

  7. 3 limes

  8. 4 Corn

  9. 1 lb 454g / 16oz Sweet potatoes Lettuce leaves - for serving Extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Recipe 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.


Send feedback