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Ceviche De Corvina - pickled white fish
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    Ceviche De Corvina - pickled white fish

  • 2 pounds firm white fish
  • 6 lemons - in Peru limes are used as they are acidic - try a combination of limes and lemons
  • 3 sour oranges
  • 2 large onions, finely sliced
  • 2 cloves ground garlic
  • 2 hot peppers (red or yellow) cut in strips
  • salt and pepper to taste
  • 1 pound cooked sweet potatoes
  • cooked ears of corn
  • lettuce leaves
  • Clean fish and remove skin and bones. Cut into small pieces. Place fish in a large colander and wash it lightly. Drain well and place in a bowl - cover completely with lemon juice; add salt, pepper, hot peppers and garlic. Mix all well. Wash onions well in salted water, drain and rinse well. Add onion and hot pepper to fish and mix. Cover tightly and let stand for at least 3 hours in order for fish to "cook". Serve on platter; garnish with sliced sweet potatoes, pieces of corn and lettuce leaves.

    From:   Andrew Healy, A.Healy@surrey.ac.uk
    Posted By:   Andrew Healy, Via: Chile Head Mailing List
    Post Date:   ???

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