Ecuadorean Serviche

Ingredients

2 pounds mild fish
2 cups fresh juice (6 limes, 3 lemons, 3 oranges)
3 teaspoons salt
1 teaspoon black pepper
1/4 cup rice or cider vinegar
1 large onion, sliced in thin rings
2 hot peppers, diced
2 cups popped popcorn
1 small bag, plain potato chips
2 sweet potatoes, cooked

Instructions

Cut the fish into thin slivers and place in a shallow baking dish. Combine the juice, salt, pepper, vinegar, onions, and peppers in large bowl. Pour the mixture over the fish. Cover with plastic wrap and refrigerate for 2 to 3 hours. Turn the fish at least twice while marinating. Serve the fish in the same bowl along with smaller bowls filled with popcorn, potato chips, and cold sweet potato slices.

Makes 4 appetizer servings