Appetizers

                                   Cerviche de Corvina
                                (Marinated White Seabass)


Ingredients 
1 lb. fresh seabass, cut into small pieces
3 tablespoons onion, finely chopped
1 tablespoon celery, finely chopped
2 tablespoons fresh coriander (cilantro), chopped
2 cups lemon juice
Salt, pepper, and Tabasco sauce to taste
1/2 teaspoons Worcester Sauce

Combine all ingredients in a glass bowl. Let stand in the refrigerator, covered,  for at least four hours.

Shrimp can be used instead of Sea Bass. 

                                           Guacamole
                                        (Avocado Dip)
Ingredients
2 ripe avocados
1 small tomato, skinned and chopped
Juice of 1 lemon
2 tablespoons onion - finely chopped
1/2 teaspoon salt
2 tablespoons fresh coriander (cilantro) - chopped
Tabasco to taste
1/2 teaspoon Worcester Sauce

Combine all ingredients in blender or food processer until mixture is lumpy.

*** If made prior to serving, put the pit of the avocado in the dip to prevent darkening.

Serve with tortilla chips or hot tortillas

                                          Chorreadas
                                     (Corn Pancakes)                 

Ingredients
2 cups fresh corn kernels
1/2 cup sugar
1/4 cup flour
2 eggs
2 tablespoons butter
1/2 cup milk
1/2 tablespoon vanilla (optional)
oil or butter

Combine all ingredients in a blender or food processer until mixture is lumpy.
Fry in butter or oil to make pancakes.
Serve hot and top with sour cream or cream cheese.

Yields between 12 to 20 depending on size.