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1
Slice fish fillet into long strips. Then chop again into bite size 'squares'. Try to keep the sizes even as possible for even cooking. Place in a large glass bowl and add salt and pepper.
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2
Juice lemons and add to fish. Make sure all the fish pieces are under the juice as much as possible. As you add additional ingredients, mix and then accomodate the ingredients so that the fish is always under the juice as much as possible.
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3
Chop garlic and add to bowl.
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4
The onion is sliced in long thin strips. Don't cut the onion in half. Rather slice one end off so that it is stable on the table then at an angle, slice the onion from top to bottom to create long thin strips. Add to bowl.
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5
Chop cilantro and finely slice celery and add to bowl.
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6
Roast the jalapeno chile over an open fire (on a gas stove) or in a pan. Wait for it to cool and then peel the skin off. Slice around the seeds, taking only the meat of the chile. Add some of the seeds if you like it hot, but I would advise just using the meat of the chile at first. Chop the strips of chile into small squares. Add to bowl and let sit for 1.5 hours. After the first 45 min, check the salt level and add more salt if you like.
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7
To prepare sides, boil the corn pieces, the potatoes, sweet potatoes or the yucca in water with some salt, in separate pots.
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8
Serve ceviche on a lettuce leaf, with starches on the side. Try to have at least two options of starch. I think corn and sweet potatoe, make a good combination. Or corn and yucca.
