1/2 pounds skinless white fish fillets

1 spoon Salt

1 cup fresh lemon juice (about 12 units )

1/2 teaspoon salt

1 small clove garlic, chopped very fine

1 medium onion, chopped fine (1/2 cup)

3 or 4 lettuce leaves

1 pound sweet potatoes, roasted in the skin, peeled, and sliced into 1/2 inch
thick rounds

1 pound yucca, peeled, cut into little sized slices, and boiled until soft

A few strands of yuyo ( optional)

1. FIRST, Cut the fish into strips 1 1/2 inches long by 1/4 inch wide.

2. NEXT, Put the fish in a bowl and Pour the lemon juice carefully. Add the salt,
garlic, and aji and refrigerate for 5 minutes.

3. THEN Just before serving, mix all includ the parsley, cilantro, and onion.

4. LASTLY, To serve, line a large platter with the lettuce. Place the ceviche in
the center. Surround it with 2 separate mounds: sweet potato slices on one
extrem, yucca on the other. Finally, Garnish with the yuyo.