Ceviche!

Ingredients:
Fish-1 kilo cut into 1 inch cubes (we used Perico, which is only available in Peru, but talapia or corvina are also good)
Milk-2 Tblsp
Apio-Peeled & chopped fine
Black Pepper
MSG
Ajo Molido
Jenibre-Pounded (squeeze in juice only)
Culantro
Aji (picante chiles)-finely chopped
Lime Juice-freshly squeezed-1 Cup
Cebolla-sliced very fine & then rinsed
Concentrada de pescado (juice from boiled fish carcass)
Rocoto (hot chiles rojos)-diced very fine
Jamote (papas dulces)-boiled & cooled
Chocolo (big-ass corn kernals)
Ju-Ju (Seaweed)
Lechuga (para adorno)

Boil the Chocolo 10 minutes in water with a pinch of sugar.
Boil & cool the sweet potatoes.
Boil the hell out of a giganticus fish carcus. Toss in the leftover apio and some ajo.
Place the cubed fish in a shallow glass bowl. Add the milk and mix. Add the lime juice and mix with a wooden spoon. [Do not use any metal utensils or bowls]. Add celery, pepper, MSG, garlic, ginger juice, culantro & chiles & a pinch ofsalt. Add lime juice. Add finely sliced onion. Add some cooled juice (1 Cup?) from the fish. Let marinate just 10 minutes.
On each individual plate, put lettuce as a base for ceviche. Arrange ceviche on lettuce. Top with onion and sea weed. Add sweet potato and corn on the side.
After removing some juice for the ceviche, add an apple, halved, & salt to fish broth. Boil some more and serve as a healthful soup. Enjoy!