Bass Marinated in Lime Juice (Seviche de Corvina)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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-inch pieces salt, freshly ground pepper 2 fresh hot red peppers, seeded and thinly sliced
1 teaspoon paprika 1 large onion, thinly sliced 1 cup lemon or lime juice
1 cup bitter (Seville) orange juice 1 pound sweet potato, preferably the white type 2 ears corn, each cut into 4 slices
lettuce leaves



1 Put the fish into a large glass or china bowl and season to taste with salt and pepper. Add 1 of the peppers, the paprika, and the onion, reserving a few rings for the garnish. Add the lemon or lime and bitter orange juice, mix lightly, cover, and refrigerate for about 3 hours, or until the fish is opaque, "cooked" by the juices.
2 Peel the sweet potatoes, cut into 8 slices, drop into salted water, bring to a boil, and cook until tender, about 20 minutes. Drop the slices of corn into boiling salted water and boil for 5 minutes. Drain and reserve the vegetables.
3 Line a serving platter with lettuce leaves. Arrange the fish on the platter, garnish with the reserved onion rings and the hot pepper strips. Arrange the corn and sweet potato slices around the edge of the dish. Serve with cancha (toasted corn).

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