6 - 8
How to cook Ecuadorian Bass Marinated in Lime Juice
- 1 1/2 pounds striped bass (or similar fish) fillets, 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
- 1 cup vegetable oil
- Salt and freshly ground pepper to taste
- 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 the Ecuadorian Bass Marinated in Lime Juice with Toasted Corn (Maiz Tostada) on the side.
The Ecuadorian Bass Marinated in Lime Juice recipe very easy to prepare and so good!
The Ecuadorian name for this recipe is Seviche de Corvina
Ceviche (also spelled as cebiche, seviche or cevice) is a form of citrus marinated seafood salad, popular in many Latin American countries, originating in the Viceroyalty of Peru.
This recipe for Ecuadorian Bass Marinated in Lime Juice serves/makes: 6 - 8
The Ecuadorian Bass Marinated in Lime Juice recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Bass
Preparation Method: Marinated/Uncooked
Cuisine: South American
(more South American