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Fish Ceviche with Roasted Corn
From dorothy McNett's recipes at www.dorothymcnett.com. Use very fresh firm white fish such as sea bass, sole, flounder, etc.
zest of 1 lime
Combine the zest, juice, minced garlic, chile, salt and cilantro in a glass or ceramic bowl. Cut the fish into 1/2 inch pieces. Add to the lime juice mixture. Place in the refrigerator to "cook" from 10 minutes or even up to 3 hours or so. In meantime, peel and remove the silk from the corn. Brush with a bit of oil. Roast the corn over an open flame for a few minutes to golden brown color. Or, place on a baking sheet and broil a few minutes. Cool and slice kernels into a bowl. When ready to serve, arrange ceviche and corn on a plate and serve with fresh greens.
Recipe created 2014-08-12.