Cebiche - cooking recipe

Ingredients

1/2 lb. turbot or sole (raw)
1/2 lb. shrimp
1/2 lb. scallops
1/2 lb. squid or octopus (optional)
juice of 3 lemons
1 onion, chopped fine
3 hot dried peppers, seeded
lettuce
sweet potato, boiled and skinned

Preparation

Blanch shrimp, scallops, squid and octopus.
Peel shrimp.
Cut fish into 1/2-inch cubes.
In glass or ceramic bowl, mix raw fish and other seafood with salt, onion, hot pepper and enough lemon juice to cover.
Stir.
Cover and refrigerate overnight.
Stir several times.
The lemon juice \"cooks\" the raw fish and pickles the onions.
Serve chilled on a bed of lettuce surrounded by slices of room temperature sweet potato.
This appetizer serves 8 or more.