*  Exported from  MasterCook  *
 
                             Cebiche de Corvina
 
 Recipe By     :  Miriam Podcameni Posvolsky based on Luis Delboy’s recipe
 Serving Size  : 4    Preparation Time :6:00
 Categories    : First Courses                    Hors d'Oeuvres And Dips
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      lb            flounder or sole filets -- the freshest
                         you can find
   10                    limes
    1      large         red onion
                         aji or chili or Tabasco -- to  taste
                         salt
    2      tablespoons   chopped  parsley
                         juice of 1/2 an orange ( tart orange)
 
 1. Wash filets in water and plenty of salt 3 times.
 2. Wash it again in unsalted water.
 3. With a very sharp    knife cut strips of fish 1 by 1/4".  with the
 knife at an angle.
 4. Squeeze 1 lime in the bottom of a small Pyrex, so that it covers all the
 bottom.
 5. Place strips of fish side by side in such a way  that they lie comfortably.
 6. Season with salt., more than usual, but don't overdo
 7.Sprinkle a little freshly ground white pepper.
 8. Squeeze lemon or lime on top, in such a way that it almost covers fish.
 Use your hands and don't squeeze too hard or you'll get the bitterness of
 the lemon.
 9. Cut rest of fish and place a second layer in Pyrex.
 10. Repeat procedure: salt, pepper and lemon
 11.Now cut aji or chili into   very thin strips, having removed the seeds,
 and   place them skin side up on top of fish. The quantity will depend on
 how much you can take it. It should be HOT. Sprinkle a little Tabasco too.
 12. Slice onions as fine as possible, almost transparent.Separate.
 13. Spread onions over fish to cover all pieces of    fish.
 14. Sprinkle salt, white pepper and lemon. At this point all fish should be
 immersed in lemon. If not , squeeze some more.
 15. Squeeze half an orange on top.
 16. If you wish you may spread some chopped parsley. ( I prefer to do it
 just before serving )
 17. Give the plate a little shake to blend the flavors.
 18. Let stand covered at room temperature for 3   hours or until opaque and
 firm. Chill until serving time.
  Serve over lettuce leaves.
 
 
 
 
 
 
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 NOTES : In Peru they serve it with   ear corns and a special potato or yam.
 Peruvian aji is an orange color and it has a distinctive flavor.
 May be   served as an hors d'oeuvre with toothpicks or as a first course.
 This is a great Peruvian appetizer