FISH MARINATED IN LIME AND LEMON JUICE
Peruvian Version
To serve 6
1 cup fresh lime juice
1 cup fresh lemon juice
4 dried hontaka chilies, seeded and
pulverized with a mortar and pestle
2 red onions, sliced 1/8 inch thick
and separated into rings
1/4 teaspoon finely chopped garlic
1 teaspoon salt
Freshly ground black pepper
2 pounds grey sole fillets cut into 1-
inch pieces, or substitute any other
firm white delicately flavored fish
3 large sweet potatoes.-unpeeled
4 ears fresh corn, shucked and cut
crosswise into 1 1/2-inch rounds
2 heads Boston or romaine lettuce,
washed, separated into leaves, and
chilled
2 fresh hot red chilies, washed, split,
seeded, deribbed and cut
lengthwise into 1/8-inch strips
In a large bowl, mix the lime and lemon juice, ground dried chilies,
onion rings, garlic, salt and a few grindings of pepper. Place the fish in a
flat glass or ceramic dish (a metal dish or utensil may affect the flavor of
the fish) and pour the marinade over it. If the marinade does not cover
the fish, add more lemon or lime juice. Cover and refrigerate for 3 hours,
or until the fish is white and opaque, indicating that it is fully” cooked.”
About 30 minutes before serving, bring about 2 quarts of water to a
boil in a 3- to 4-quart saucepan. Drop in the sweet potatoes, cover the
pan and cook over moderate heat for 25 minutes, or until tender. Drain
the potatoes, peel them, and cut each crosswise into 3 rounds. Meanwhile,
bring 2 quarts of water to a boil in a separate saucepan. Drop in the corn
and boil it, uncovered, for 5 to 10 minutes, until tender. Drain.
To assemble each serving, shape several lettuce leaves into a cup on a
plate. Place a portion of marinated fish in each cup and garnish it with
onion rings and strips of fresh chili. Place a sweet potato round at one
side of the cup, several corn rounds at the other, and serve at once.
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