Ceviche De Pescado (Fish Salad Cooked In Lime Juice)
- 2 lbs fish fillets (such as flounder, sole, or red snapper)
- salt, to taste
- 1 cup fresh lime juice (about 12 limes)
- 1/2 teaspoon salt
- 1 small garlic clove, chopped very fine
- 1 -2 fresh chili pepper, seeded and chopped fine (preferably aji Amarillo)
- 1 teaspoon chopped parsley
- 1 teaspoon chopped cilantro
- 1 medium onion, chopped fine (1/2 cup)
- 3 -4 lettuce leaves
- 4 ears corn, cooked and cut into 2 inch pieces
- 1 lb sweet potato, roasted in the skin, peeled, and sliced into 1/2 inch thick rounds
- 1 lb yucca root, peeled, cut into little-finger-sized slices, and boiled until soft
- Cut the fish into strips 1 1/2 inches long by 1/4 inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
- Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
- Just before serving, mix in the parsley, cilantro, and onion.
- To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds; corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with a few strands of the local seaweed,yuyu if available.
fish, salt, lime juice, salt, garlic, chili pepper, parsley, cilantro, onion, corn, sweet potato, yucca root
Taken from www.food.com/recipe/ceviche-de-pescado-fish-salad-cooked-in-lime-juice-221667 (may not work)