Peruvian Striped Bass Seviche Recipe

Serves/Makes: 8

Ingredients:

• 1 1/2 pounds striped bass or similar fish fillets, cut into 1-inch pieces
• Salt and freshly ground pepper
• 2 fresh hot red peppers, seeded and thinly sliced
• 1 teaspoon paprika
• 1 large onion, thinly sliced
• 1 cup lemon or lime juice
• 1 cup bitter (Seville) orange juice
• 1 pound sweet potato, preferably the white type
• 2 ears corn, each cut into
• 4 slices lettuce leaves

How to cook Peruvian Striped Bass Seviche:

• Put the fish into a large glass or china bowl and season to taste with salt and pepper. Add 1 of the peppers, the paprika, and the onion, reserving a few rings for the garnish.
• Add the lemon or lime and bitter orange juice, mix lightly, cover, and refrigerate for about 3 hours, or until the fish is opaque, “cooked” by the juices.
• Peel the sweet potatoes, cut into 8 slices, drop into salted water, bring to a boil, and cook until tender, about 20 minutes. Drop the slices of corn into boiling salted water and boil for 5 minutes. Drain and reserve the vegetables.
• Line a serving platter with lettuce leaves. Arrange the fish on the platter, garnish with the reserved onion rings and the hot pepper strips. Arrange the corn and sweet potato slices around the edge of the dish.
• Serve the Peruvian Striped Bass Seviche with toasted corn (cancha).

Notes:
The Peruvian Striped Bass Seviche 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 Peruvian Striped Bass Seviche serves/makes: 8

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