• 2 lb fillet of sole or other fresh, white fish
• 3 medium onions, thinly sliced
• 8 to 10 key limes, juiced
• 5 ají limo chile, finely chopped
• 1 ají limo chile cut in thin slices
• 1-1/2 Tablespoons cilantro, chopped
• 3 to 5 cloves garlic, crushed
• 3 lettuce leaves, shredded
• 3 yellow sweet potatoes
• 8 1-inch slices of maize corn
• A few anise seeds
• Salt and pepper

Slice corn into 1/2" strips and boil with a few anise seeds. Boil sweet potatoes, peel, and cut into 1" slices. Cut fish in 1/2" squares, place on serving dish, and season with garlic and salt. Add chiles, lime juice, pepper, and chopped cilantro. Allow to stand for 10 minutes. Taste juice to check hotness. Place onions over fish and decorate platter with chiles, sweet potato and lettuce.

Contributor's note: Ceviche (cebiche) is a way of preparing seafood using citrus juices to "cook" the fish. I've had this recipe while visiting my family in Ecuador, where it is more common to use shrimp than fish. As far as I know this is a rather common dish through out Latin America. For variety substitute different shellfish for the sole or orange juice for the lime juice (the more bitter the orange, the better.)