Ceviche
Serves: 6
½ pound Sea Scallops, quartered
½ pound squid, sliced into rings, bodies halved if too large
1 cup fresh lime juice
½ teaspoon salt
1 small clove garlic, chopped very fine
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
1 medium onion, chopped fine
3 or 4 lettuce leaves
4 ears of corn, cooked and cut into 2-inch pieces
1 pound sweet potatoes, roasted in the skin, sliced into 1/2 –inch thick rounds
1 pound yuca, peeled, cut into little-finger-sized slices, boiled until soft
Put the seafood in a bowl and fold in the lime juice carefully. Add the salt and garlic and refrigerate for 15-20 minutes.
Just before service, mix in parsley, cilantro, and onion.
To serve, line a plate or platter with lettuce leaves. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potatoes on one end, yucca at the other.
