Marinated Fish with Lime Sauce – Cebiche De Corvina

In Peru, they take white, firm fish, which becomes milky when marinated. The sweet potatoes can be omitted. However, no Peruvian would serve normal potatoes with this dish.

Cut the fish into cubes of just under 1 cm and place in a large enough bowl. Cut the chili pepper in half lengthwise, remove the seeds, rinse when cool and finely dice. Peel and finely dice the onion.

Mix the fish cubes with salt, chili, onion, pepper and lime juice and marinate in the refrigerator for 1 to 2 hours with the lid closed, carefully turning the fish to the other side a few times in between so that it “cooks” evenly in the marinade.

Rinse and peel the sweet potatoes and cut into pieces. Cook in salted water until tender, about 20 minutes. Remove leaves and strings from corn cob and either cut into 5 cm wide pieces or possibly the kernels from the cob. Cook the corn in salted water for about 5 minutes.

Put some lettuce leaves on a plate, on it put the fish with the marinade form. Arrange the drained potatoes and the cooled hominy next to it. Sprinkle with parsley and chili.

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