Bass marinated in lime juice

(Seviche de corvina) Peru and Ecuador are famous for their seviches, fish marinated in lime or lemon and seville orange juice. The acid in the juice 'cook' the fish. Yummy Foods bring this recipe for you.

About 4 hours 

Serves 8 as a first course 

700 g / 1 1/2 lb fillets of bass or any non-oily white fish, cut into 25 mm / 1 in pieces

salt and freshly ground pepper 

2 fresh hot red or green chillies, seeded and thinly sliced  

5 ml / 1 tsp paprika 

1 large onion, thinly sliced 

250 ml / 9 fl oz lime or lemon juice 

250 ml / 9 fl oz Seville (bitter) orange juice 

500 g / 1 lb sweet potatoes, preferably white 

2 corn on the cob, each cut through into 4 slices 

lettuce to garnish 

fresh hot chillies, preferably red, seeded and cut into strips length ways to garnish

Bass marinated in lime juice Preparation 

1- Put the fish fillets into a large glass or china bowl and season with salt and pepper. Add the chillies, paprika and onion, reserving a few onion rings for the garnish. 

2- Pour in the lime or lemon juice and the bitter orange juice. Mix lightly, cover and refrigerate for at least 3 hours, turning from time to time, until the fish in opaque, 'cooked' by the juices. 

3- Bring a saucepan of water to the boil and add salt. Peel the sweet potatoes and cut them into 8 slices, in all. Cook them in the boiling water until tender, about 20 minutes, then drain and set aside. 

4- Cook the sliced corn on the cob in boiling, salted water for 5 minutes. Drain and set aside with the sweet potato slices. 

5- Arrange the lettuce leaves round the edges of a serving dish. Heap the fish and juices in the centre. Place the corn and potato slices alternately round the edge on the lettuce. Garnish the fish with the remaining onion rings and chilli strips.

Yummy Bass marinated in lime juice is ready to serve.

photo credit goes to = http://7th-taste.com/

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