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Fish Marinated In Lime And Lemon Juice
(Ceviche)
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Before using hot chilies, please read "How to Handle Hot Chilies" article.
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| What You Need: |
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1 cup fresh lime juice
1 cup fresh lemon juice
4 dried hontaka chilies, seeded and pulverized with a mortar and pestle
2 red onions, sliced 1/8 inch thick and separated into rings
¼ teaspoon finely chopped garlic
1 teaspoon salt
Freshly ground black pepper
2 pounds grey sole fillets cut into 1-inch pieces, or substitute any other firm white delicately flavored fish
3 large sweet potatoes, unpeeled
4 ears fresh corn, shucked and cut crosswise into 1½-inch rounds
2 heads Boston or romaine lettuce, washed, separated into leaves, and chilled
2 fresh hot red chilies, washed, split, seeded, deribbed and cut lengthwise into 1/8-inch strips
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| How To Cook: |
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1. In a large bowl, mix the lime and lemon juice, ground dried chilies, onion rings, garlic, salt and a few grindings of pepper. Place the fish in a flat glass or ceramic dish (a metal dish or utensil may affect the flavor of the fish) and pour the marinade over it.
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2. If the marinade does not cover the fish, add more lemon or lime juice. Cover and refrigerate for 3 hours, or until the fish is white and opaque, indicating that it is fully "cooked".
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3. About 30 minutes before serving, bring about 2 quarts of water to a boil in a 3- to 4-quart saucepan. Drop in the sweet potatoes, cover the pan and cook over moderate heat for 25 minutes, or until tender. Drain the potatoes, peel them, and cut each crosswise into 3 rounds.
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4. Meanwhile, bring 2 quarts of water to a boil in a separate saucepan. Drop in the corn and boil it, uncovered, for 5 to 10 minutes, until tender. Drain.
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5. To assemble each serving, shape several lettuce leaves into a cup on a plate. Place a portion of marinated fish in each cup and garnish it with onion rings and strips of fresh chili. Place a sweet potato round at one side of the cup, several corn rounds at the other, and serve at once.
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