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Monday, November 8, 2010

Nestor’s Ceviche (Paul and Betsy)

Ingredients
1 lb. tilapia, bonito or other white fish
Juice of 1 lb. Key limes (do not substitute)
2 cloves minced garlic
1 med. Purple or red onion, chopped into small pieces
½ lb. potatoes, cut into lg. chunks
½ lb. sweet potatoes, cut into lg. chunks
3 ears sweet corn
Cilantro & lettuce for garnish
Hot sauce (opt., but recommended)
Salt and pepper to taste
2 T. sugar

Directions
Cut tilapia into ½ inch cubes. Submerge fish in lime juice in a glass bowl (don’t use a metal bowl). Marinate for 2 hours, stirring occasionally with a wooden spoon. Then add garlic, salt and pepper. Toss onions in sugar, rinse and set aside. Boil potato and sweet potato until cooked, but firm. Note that the sweet potato takes less time to cook. Boil corn 1 minute, then slice ear into 6 pieces. Arrange lettuce on platter. Add fish, sprinkle with onions and cilantro. Adorn with vegetables.

Comments
really from our Peruvian friend, Nestor Madalengoitia. Key limes really work best. They are smaller and stronger than regular limes. This should be a colorful dish.

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