Yield: 6 servings

Ingredients (Help):
1 1/2 To 2 pounds whitefish
(Corvina is used in Peru)
1 ts Coarse salt
1/2 ts Freshly ground black pepper
2 Red onions, finely sliced
1 To 2 Serrano chiles, stemmed
Seeded and finely chopped
Juice of 6 lemons
Juice of 3 limes
4 Ears of corn
1 lb Sweet potatoes
Lettuce leaves for serving
Extra virgin olive oil

Remove skin and bones of fish and cut fish into small pieces. Wash
and dry fish and place in a nonmetallic container. Sprinkle fish
with salt and pepper, cover with onions, chiles, lime and lemon juice
and mix well. Cover and marinate 3 to 4 hours in the refrigerator,
stirring every hour.

Meanwhile, bring a pot of salted water to a boil, add corn and cook
for 4 minutes. Drain the corn and slice each ear into 4 pieces. Wash
and peel the sweet potatoes and cut into quarters. Set in a saucepan
with lightly salted water to cover. Bring to a boil, cover loosely
and boil 10 to 15 minutes or until potatoes are tender when pierced
with a knife. Drain, cool and slice potatoes.

To serve, line a large platter with lettuce leaves. Place fish and
onions in the center and surround with quartered ears of corn and
sweet potato slices. Drizzle with extra virgin olive oil.

Yield: 4 to 6 servings

TOO HOT TAMALES SHOW #TH1E01

Edit Recipe