1 1/4 pounds fish fillets (sea bass, sole, or flounder), cut on the bias into 1-inch dice
1 quart water, boiled and chilled
1 red onion, cut in 1/2 lengthwise and sliced thin
1/4 cup fresh lime juice
1 sweet potato, sliced 1/4-inch thick
2 tablespoons canola oil
1 head butter lettuce
1/4 cup fresh lemon juice
2 teaspoons finely chopped cilantro leaves
2 ears corn, cut in 1/2
1 aji amarillo, rib and seeds removed, diced
1 clove garlic
Salt and pepper
Japanese seaweed, for garnish
1- Preheat grill to medium-high.
2- rinse fish gently, Drain water.
3- Place fish in a bowl.
4- Add onions and let soak.
5- Mix aji, garlic, and a pinch of salt in a mortar and pestle. Grind to make a paste.
6- Mix the fish with lime and lemon juices, aji and garlic paste, salt, pepper, and cilantro.
7- Marinate for 15 minutes.
8- Spray corn and sweet potato slices with olive oil and place them gently on the grill.
9- Cook about 8 minutes.
10- Divide and place fish Ceviche on 4 lettuce cups and top with onion slices.
11- Serve with grilled corn and sweet potato slices and garnish with Japanese seaweed if needed.