Bass Marinated in Lime Juice (Seviche de Corvina) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-1/2 pounds fillets of striped bass, or similar fish, cut into 1/2-inch pieces | 1 cup lime or lemon juice | 1 cup bitter (Seville) orange juice |
| 1 fresh hot red or green pepper, seeded and finely chopped | 1 medium onion, thinly sliced | 1 clove garlic, chopped |
| salt, freshly ground pepper | 1 cup vegetable oil | |
| 1 | Put the fish into a large glass or china bowl and add the lime or lemon juice to cover, adding a little more if necessary. Refrigerate for about 3 hours, or until the fish is opaque, "cooked" by the lime or lemon juice. Drain. Transfer to a serving bowl and mix with the bitter orange juice, pepper, onion, garlic, salt and pepper to taste, and the oil. Serve with Maiz Tostada (Toasted Corn) on the side. |