Ceviche

This is a traditional Mexican dish, although it is also made in most South American countries with slight variations. The

original recipe uses fresh limes but, if these are difficult to obtain, Ceviche (s’veh cheh) may be made with fresh lemon

juice. If you do use limes, use 8 fluid ounces of lime juice and 8 fluid ounces of lemon juice. Ceviche makes an unusual

hors d’oeuvre, accompanied by crusty bread.

16 fl. oz. fresh lemon juice

1 teaspoon dried, seeded, hot red chilli pepper, pounded in a mortar

2 large onions, thinly sliced and pushed out into rings

2 garlic clove, finely chopped

1 teaspoon salt

teaspoon black pepper

3 large mackerels, filleted and cut into 1-inch pieces

3 large sweet potatoes, unpeeled

2 crisp lettuces, washed, separated and chilled

4 ears fresh sweet corn, with outer

husks and threads removed and cut across into 2-inch rounds

1 fresh red chilli, washed, split, seeded and cut into thin pieces

Combine the lemon juice, pounded dried chilli pepper, onion rings, garlic, salt and pepper in a pitcher.

Place the fish pieces in a shallow porcelain dish and pour the lemon juice mixture over them. If the liquid does not cover the fish, add more le’.non juice.

Cover the dish and place it in the refrigerator. Leave the fish for at least 3 hours, or until it is opaque and white.

Thirty minutes before you are ready to serve the dish, bring 3 pints of water to the boil in a large saucepan over high

heat. Place the sweet potatoes in the boiling water and cover the pan. Reduce the heat to moderate and cook for about 25

minutes, or until the potatoes are tender when pierced with the point of a sharp knife.

While the potatoes are cooking, arrange a bed of lettuce leaves on 6 individual plates. Set the plates aside.

Remove the pan from the heat and drain the potatoes in a colander. Peel the potatoes and cut each one into 3 slices. Keep the potato slices warm while you cook the corn.

Bring 2 pints of water to the boil over high heat. Drop the corn rounds into the boiling water and boil them for 4 to 5 minutes, or until the corn turns bright yellow.

Remove the pan from the heat and drain the corn in a colander

Remove the marinated fish from the refrigerator. Using a slotted spoon, divide the fish between the six plates. Garnish the fish with the onion rings and strips of fresh chilli pepper.

Arrange the sweet potato slices and corn rounds round the fish and serve at once.

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