Fish Ceviche with Roasted Corn Recipe

From Dorothy McNett's Recipe Book.

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Fish Ceviche with Roasted Corn

From dorothy McNett's recipes at Use very fresh firm white fish such as sea bass, sole, flounder, etc.

zest of 1 lime
1/2 cup cup fresh lime juice
2 cloves garlic, very finely minced or pureed
1 teaspoon very finely diced hot chile pepper, as desired or not
1/2 teaspoon sea salt
1 teaspoon finely snipped fresh cilantro
about 1 pound fresh fish fillets, such as sea bass

1-2 ears of fresh corn
grapeseed oil for brushing
fresh greens for serving

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.

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