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Pescado Marinado Estilo Chileno

Monday, 26 May 2008

Description

Since Chile has a 2600-mile coastline, I would be remiss if I didn't include a fish recipe from that country. There is a minimum of grazing land in Chile, so instead of beef being the major source of protein, it is fish and shellfish. The wines of Chile are quite good, so be sure to include a nice chilled Chilean white wine when you serve this Chilean ceviche. Note: This recipe requires advance preparation.

Ingredients

At a glance

Cuisine

Latin American

Ingredient

Seafood

Cooking Method

No Cook

Heat Level

Chile

Habanero

Meal/Course

Dinner

Main Course

Serves

2 pounds halibut fillets or substitute sole or flounder
1 cup fresh lemon juice
½ cup fresh orange juice
1 cup chopped onions
2 teaspoons Caribbean-style habanero sauce
1 fresh ají chile, seeds and stem removed, sliced into rings, or substitute yellow wax hot or jalapeño
1 teaspoon salt
2 tomatoes, peeled, seeded, and diced
Garnishes: tomato wedges and cilantro sprigs

Methods/steps

Cut the fillets into 1 inch pieces, place them in a ceramic bowl, cover with the fruit juices, and toss them lightly to coat.

Add the remaining ingredients and mix gently. Cover the bowl tightly and refrigerate overnight. Drain off some of the juice and arrange the fillets on lettuce leaves on 4 individual plates and garnish with the tomatoes and the cilantro.

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