Units Scale

1 1/2 pounds sea bass fillets, (or use flounder, fluke or snapper) cut into 1-inch pieces
1 teaspoon salt
1/4 teaspoon freshly ground white pepper
1/4 cup minced cilantro leaves
2 rocoto chiles, seeds and stems removed, cut into rings (available at Latin American markets) or substitute thin rings of serrano peppers
2 Aji amarillo pepper ground to a paste (available at Latin American markets) or 1 tablespoon Aji pepper paste from the jar
5 cloves of garlic, crushed through a press
1 teaspoon paprika
1 large red onion, thinly sliced
1 1/2 cups fresh lime juice
1/4 cup lemon juice
1/4 cup grapefruit juice (note – this lime/lemon/grapefruit juice combo is a replacement for bitter orange juice – if you can find them, use 2 cups of that juice instead)
1/2 pound sweet potatoes, peeled and cut into 1-inch thick slices
1/2 pound purple potatoes, peeled and cut into 1-inch thick slices (substitute Yukon Gold, if you can’t find the purple ones)
3 ears fresh corn, cleaned and cut into 2-inch thick slices
Bibb lettuce leaves

Place the cut and cleaned fish into a large non-metal bowl and sprinkle with salt, pepper and the garlic/Aji pepper paste – toss well and let sit for at least 30 minutes. Add 1/2 of the rocoto chile rings, paprika, onion, cilantro, juice and mix lightly; cover the mixture and refrigerate for 3 to 5 hours – make sure the flesh is opaque, meaning the acids have throughly ‘cooked’ the fish.
About 30 minutes before serving the fish, broil the sweet potatoes until lightly browned – turn them and remove when other side is also lightly browned (Suggestion from a Peruvian friend); Simultaneously, put up a pot of boiling water and add the corn to pot and cook for 10 minutes, or until tender. Drain and reserve, at room temperature, for the garnish.
Drain the fish thoroughly in a colander and arrange the Bibb lettuce leaves on 4 dinner plates. Place the fish on the lettuce leaves and garnish with the reserved chile rings and surround the fish with the cooked potatoes and corn.