Peruvian Ceviche De Pescado - cooking recipe

Ingredients

approx 2 pounds any combination of the following however my recommendation
1 lb white fish (tilapia or halibut recommended)
1 lb shrimp
1 (6 ounce) container lump crab
salt (to add to water to tenderize fish and or or shrimp)
3/4 cup lime juice
1/4 cup lemon juice
1/2 teaspoon salt
1 garlic clove, chopped
1 -2 aji amarillo chili pepper, chopped (yellow Peruvian peppers)
1 -2 jalapeno, chopped (to taste, remove seeds for milder spice)
1 teaspoon parsley, chopped
1 teaspoon cilantro, chopped
1/2 cup purple onion, chopped
3 -4 lettuce leaves
4 ears corn, cooked and cut into 2-inch pieces
1 lb sweet potato, roasted in the skin, peeled, and cut
1 lb yucca root, peeled, cut, and boiled until soft

Preparation

Soak fish and/or shrimp (do not include lump crab if you're including it) in salted water for 1 hour to tenderize. Drain well.
Add lemon/lime juice until fish is covered (using more, if necessary) Add the salt, garlic, onion and peppers and refrigerate for 20 minutes.
Before serving, fold in cilatro and parsley.
To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other.
My personal method: pour off extra citrus mixture from ceviche (to desired combination, myself I prefer extra a little extra juice in the bottom to toss the fish back into as I'm eating); use the citrus to soak the corn, potatoes, and yuca for another 10 or 15 minutes, then drain off before serving.