- 2 pounds white-fleshed skinless fish fillets such as flounder, sole, or corvina (cod)
- Salt
- 1 cup fresh lime juice (about 12 limes)
- 1/2 teaspoon salt
- 1 small clove garlic, chopped very fine
- 1 or 2 fresh aji amarillo (yellow Peruvian chili), seeded and chopped fine, or substitute the canned aji
- 1 teaspoon chopped parsley
- 1 teaspoon chopped cilantro
- 1 medium onion, chopped fine (1/2 cup)
- 3 or 4 lettuce leaves
- 4 ears of corn, cooked and cut into 2-inch pieces
- 1 pound sweet potatoes, roasted in the skin, peeled, and sliced into 1/2-inch-thick rounds
- 1 pound yuca, peeled, cut into little-finger-sized slices, and boiled until soft
- A few strands of yuyo (a tangy seaweed, optional)
- Cut the fish into strips 1 1/2 inches long by 1/4 inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
- Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
- Just before serving, mix in the parsley, cilantro, and onion.
- To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with the seaweed, if using.