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From Dorothy McNett's recipes at www.dorothymcnett.com. Use your choice of a hot chile pepper, knowing that habernero will be much hotter than jalapeno! A Peruvian pepper known as aji amarillo is most often used, but probably not a variety easily found here. Select a white fleshed firm textured fish without many hard to find pin bones in it. You can cook and cool the fish if desired before putting it into the marinade. Either way, this is great!
1 fresh chili pepper, such as habanero or 1-2 jalapeno
Slice pepper in half, remove the seeds and membrane. Very finely dice the pepper with the garlic, making a paste. (Use a mortar and pestel if available), adding the salt. Place the freshly squeezed lime juice in a glass or ceramic bowl (do not use metal or plastic). Add the chili and garlic paste. Wash the fish very carefully and pat dry. Cut into 1/2 inch pieces. Add to the lime juice along with the cilantro. Place in refrigerator to "cook", anywhere from 10 minutes up to 3 hours. In meantime, slice the red onion very thinly and place in a bowl of cold water, set aside. Scrub the sweet potato. Cook in microwave about 3-4 minutes, or until tender when pierced with a fork. Allow to cool a bit and then peel and cut into slices about 1 inch thick. Cook the corn. When ready to serve, make serving cups out of the fresh butter lettuce leaves and place on individual plates. Pat the onion slices dry. Fill each lettuce cup with the fish mixture, topping with the onion slices, separating them into strips. Arrange the sweet potatoes and corn around the edges of the lettuce cups. If using fresh corn on the cob, cut into 4 slices. If using kernels, simply scatter around the lettuce cups. Serve.
Recipe created 2014-01-14.