SIDE DISH:8 cups water1 spoon of sugarsalt to taste4 small sweet potatoes10 cups water1 spoon of sugarsalt to taste4 corn, cut into four parts each16 sheets of roasted and disinfected romaine lettuce
COCKTAIL:1 1/2 cups lemon juice1 1/2 cups lemon juice or sour orange400-600g of fillet sun, huachinango or esmedral cut in cubes6-8 lightly roasted, ground chillies4 tablespoons extra virgin olive oil2 medium onions, filleted1 can of 215 g of morron peppers in stripssalt and pepper to taste
In a saucepan, heat the 8 cups of water together with the sugar and salt. Stir in the whole sweet potatoes and cook over medium heat for 25 minutes or until tender; remove and cut into 4 servings each. Heat the rest of the water along with the salt and sugar and add the cut corn; cook for 20 to 30 minutes; remove and drain.
In a glass bowl mix the juices of the lemons, add the fish and marinate it from 10 minutes to 2 hours, depending on your taste. Drain half the juice. Grind the chili with the oil and incorporate; Season with salt and pepper. Add the chopped onion and peppers.
Refrigerate 8 plates for salad; once cold, arrange each of two sheets of lettuce interlaced and serve the cocktail. Garnish on the sides with a piece of sweet potato and a piece of corn. Sprinkle with the cilantro and serve immediately.
This cocktail is served great as an appetizer. It gives you a taste of Mexico's Baja flavors.