This traditional Mexican dish is now popular all over Central and South America, with slight variations from country to country. Originally limes were used, but since they can be difficult to obtain, fresh lemon juice is suggested instead. If you prefer t
450 ml (15 fl oz) 2 cups Fresh lemon juice
1 Dried small hot red chilli, crumbled
2 Large onions, thinly sliced into rings
1/2 Garlic clove, chopped
Salt and pepper to taste
3 Large mackerels, filleted and cut into 2 1/2 cm (1 in) pieces
3 Large sweet potatoes, unpeeled
2 Crisp lettuces, separated into leaves and chilled
4 Fresh sweetcorn, outer husks and thread removed and cut crosswise into 5 cm (2 in) rounds
1 Fresh red chilli, split, seeded and cut into thin pieces
1 Dried small hot red chilli, crumbled
2 Large onions, thinly sliced into rings
1/2 Garlic clove, chopped
Salt and pepper to taste
3 Large mackerels, filleted and cut into 2 1/2 cm (1 in) pieces
3 Large sweet potatoes, unpeeled
2 Crisp lettuces, separated into leaves and chilled
4 Fresh sweetcorn, outer husks and thread removed and cut crosswise into 5 cm (2 in) rounds
1 Fresh red chilli, split, seeded and cut into thin pieces
method
1. Combine the lemon juice, dried chilli, onion rings, garlic and seasoning in a large pitcher.
2. Arrange the fish pieces in a shallow porcelain dish and pour the lemon juice over them. (Add more lemon juice if the mixture does not completely cover the fish pieces.) Cover the dish and transfer it to the refrigerator. Leave for at least 3 hours, or until it is opaque and white.
3. About 30 minutes before serving time, bring 1 3/4 litres (3 pints) 7 1/2 cups of water to the boil in a large saucepan. Put the sweet potatoes into the pan and cover. Reduce the heat to moderate and cook for 30 to 35 minutes, or until they are cooked through and tender.
4. While the potatoes are cooking, arrange a bed of lettuce leaves on individual serving plates.
5. Remove the pan from the heat and drain the potatoes. Peel and cut each one into three slices. Keep hot while you cook the sweetcorn.
6. Pour 1 1/4 litres (2 pints) (5 cups) of water into a saucepan and bring to the boil. Drop the corn rounds into the pan and boil for 4 to 5 minutes or until they turn bright yellow. Remove from the heat and drain the corn.
7. Remove the marinated fish from the refrigerator and divide it equally between the plates. Garnish with the onion rings and strips of fresh chilli pepper. Arrange the sweet potato slices and corn rounds around the fish and serve at once.
2. Arrange the fish pieces in a shallow porcelain dish and pour the lemon juice over them. (Add more lemon juice if the mixture does not completely cover the fish pieces.) Cover the dish and transfer it to the refrigerator. Leave for at least 3 hours, or until it is opaque and white.
3. About 30 minutes before serving time, bring 1 3/4 litres (3 pints) 7 1/2 cups of water to the boil in a large saucepan. Put the sweet potatoes into the pan and cover. Reduce the heat to moderate and cook for 30 to 35 minutes, or until they are cooked through and tender.
4. While the potatoes are cooking, arrange a bed of lettuce leaves on individual serving plates.
5. Remove the pan from the heat and drain the potatoes. Peel and cut each one into three slices. Keep hot while you cook the sweetcorn.
6. Pour 1 1/4 litres (2 pints) (5 cups) of water into a saucepan and bring to the boil. Drop the corn rounds into the pan and boil for 4 to 5 minutes or until they turn bright yellow. Remove from the heat and drain the corn.
7. Remove the marinated fish from the refrigerator and divide it equally between the plates. Garnish with the onion rings and strips of fresh chilli pepper. Arrange the sweet potato slices and corn rounds around the fish and serve at once.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
