Ingredients:
1 k (2.2 lb) sea bass fillet (you can also use, tilapia, halibut, or mahi mahi)
3 medium onions thinly sliced, slightly thicker
8 to 10 limes
5 chili finely chopped
Pepper (optional)
Salt
1 ½ tablespoons chopped cilantro
3 to 5 cloves crushed garlic
3 leaves of lettuce
3 yams
8 slices of corn (apprx. 1 inch thick)
1 chili, thinly sliced for decoration
Preparation:
Cook the corn with a few grains of anise. Cook the potatoes, peel and cut 1 inch slices. Wash the fish with salt and water. Cut into ½ inch to 1 inch cubes. Cut the onion, add salt. Place fish in a bowl and season with crushed garlic and salt. Add the chopped chili and freshly squeezed limes, pepper and chopped cilantro. Let stand 10 minutes. Try the spicy juice. Place onion over fish. Garnish the dish with the corn, chili slices, sweet potato and lettuce leaves.
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