Ecuadorian Bass Marinated in Lime Juice Recipe

Serves/Makes: 6 - 8

Ingredients:

  • 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
How to cook Ecuadorian Bass Marinated in Lime Juice:
  • 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.

Notes:

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.

Comments:

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 (more Bass recipes)
Preparation Method: Marinated/Uncooked (more Marinated/Uncooked recipes)
Cuisine: South American (more South American recipes)

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