CEBICHE

For 6 or 7 persons

Ingredients:

-1 k (2.2 lb) of filet of bass (or a white fish, without fibers, very fresh and consistent) 

-3 leaves of lettuce

-1 chili slime cut in tracks for decoration

-3 medium onions cut to the pen, finely thick

-8 ó 10 lemons

-8 tracks of maize (maize(corn)) of 2 cm (1 inch)

- 3 to 5 teeth of ground garlics

-5 chili I smooth punctured small child

-1 ½ spoonful of culantro punctured

-3 yellow yams

- pepper (optional)

- salt

Elaboration:

Boil the maize cut in tracks of 2 cm with some grains of anise. Boil the yams, then to peel them and finally to cut them in tracks of 2 cm. The fish is washed by water and salt.

Later the whole fish will be cut in squares of 1 to 2cm. The onion will cut to the pen, that is to say long billiard cues and the salt joins them. It will put on the fish in a source and to ripen with salt and ground garlic. Then the chili will join bad tiny slime and the squeezed lemon, the pepper and the due bad culantro. Leave the cocktail to rest in 10 minutes. Distribute the onion on the fish and the whole source moves with spoon for revolver the source.

The plate can be decorated with the maize in tracks, the chili slime cut in small tracks, the yam and the leaves of lettuce.