Ceviche Corvina - cooking recipe

Ingredients

1 3/4 lbs sea bass or 1 3/4 lbs flounder fillets
1 red onion, very finely sliced
1/2 red aji limo chile, chopped very fine
1/2 yellow aji limo chile, chopped very fine
16 key limes, juice of
salt
1 ear corn on the cob, boiled & cut into rounds (choclo variety is traditional, if you can find it)
boiled sweet potato (camote variety is traditional)
lettuce leaf

Preparation

Cut fish into bite size pieces and mix with onion in large bowl.
Wash onion & fish; drain well.
Season with salt and aji limo.
Toss fish preparation quickly in lime juice.
Refresh with a coupe of ice cubes. Mix well and remove ice before it has a chance to melt.
Serve ceviche immediately in a deep dish. Accompany with boiled sweet potato, corn, and lettuce.