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

Main Ingredient: Bass
Preparation Method: Marinated/Uncooked
Cuisine: South American