|Ceviche De Corvina - pickled white fish|
Clean fish and remove skin and bones. Cut into small pieces. Place fish in a large colander and wash it lightly. Drain well and place in a bowl - cover completely with lemon juice; add salt, pepper, hot peppers and garlic. Mix all well. Wash onions well in salted water, drain and rinse well. Add onion and hot pepper to fish and mix. Cover tightly and let stand for at least 3 hours in order for fish to "cook". Serve on platter; garnish with sliced sweet potatoes, pieces of corn and lettuce leaves.
From:   Andrew Healy, A.Healy@surrey.ac.uk
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