CEBICHE CORBINA
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Remove skin and bones of fish and cut fish into small pieces. Wash and dry fish and place in a nonmetallic container. Sprinkle fish with salt and pepper, cover with onions, chiles, lime and lemon juice and mix well. Cover and marinate 3 to 4 hours in the refrigerator, stirring every hour.
- Meanwhile, bring a pot of salted water to a boil, add corn and cook for 4 minutes. Drain the corn and slice each ear into 4 pieces. Wash and peel the sweet potatoes and cut into quarters. Set in a saucepan with lightly salted water to cover. Bring to a boil, cover loosely and boil 10 to 15 minutes or until potatoes are tender when pierced with a knife. Drain, cool and slice potatoes.
- To serve, line a large platter with lettuce leaves. Place fish and onions in the center and surround with quartered ears of corn and sweet potato slices. Drizzle with extra virgin olive oil.
CEBICHE DE PATO
Cebiche de pato (duck ceviche) is a play on words. It's a braised dish, not raw like traditional ceviche, but named after that cold dish because of its sour taste. This rich duck served with hot rice originated in the small Peruvian towns north of Lima. When I was a kid my dad would take the family on a trip to Trujillo in northern Peru to visit family, and along the way we'd stop in the town of Casma and enjoy this specialty. The savory meat falling from the bone is comforting, and the tartness from the sour orange and the kick from aji amarillo pepper make the dish memorably enticing.
Provided by Food Network
Categories main-dish
Time 4h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the duck and sour orange juice in a large bowl, cover with plastic wrap and refrigerate for 3 hours.
- Once the duck is marinated, remove and pat it dry; reserve the orange juice. Heat up a pot or Dutch oven over high heat and add the oil to cover the bottom of the pot. Working in batches, brown the duck for about 3 minutes per side. Remove the duck from the pot and set aside.
- Add the diced red onion to the pot and cook over medium heat until lightly browned. Add 1 tablespoon kosher salt, the garlic paste, aji amarillo and cumin and cook for 3 more minutes. Return the duck to the pot along with the reserved juice. Add the yellow onion wedges and 1 cup of water. Bring to a simmer, cover the pot, adjust the heat and simmer over low heat until the meat is very tender and almost falling off the bone, about 45 minutes.
- Arrange the duck and the boiled yuca on a platter or plates. Spoon on some braising liquid and the cooked onion wedges. Serve with the rice and enjoy.
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