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1/4 cup finely chopped onion
4-5 fresh hot red peppers
1/2 cup lemon juice
3 medium onions, cut into slices
1/8 teaspoon cayenne pepper
1/2 cup white vinegar
freshly ground pepper
lettuce leaves
3 lb. boiling potatoes, peeled & halved
1/2 lb. Spanish fresh cheese (or feta)
1-1/2 cups olive oil + 4 tbsp.
1 lb. sweet potatoes, peeled and cut into 6 slices
black olives (calamata preferred)
2 ears of corn
2 lb. striped bass fillets, cut into pieces
3 hard-boiled eggs
1 lb. cassava (yucca) root, peeled and cut into 6 slices

In a small bowl, combine the finely chopped onion, lemon juice,
cayenne pepper, and salt and pepper to taste. Add a seeded and
finely chopped fresh hot red or green pepper to the chopped onion
mix. Set aside. Cook the potatoes in salted water until they are
tender, but not mushy. Drain well and mash. Add 1 cup of the olive
oil to the onion and lemon juice. Pour this dressing over the
potatoes, mixing thoroughly. Make a mound of the potatoes in the
center of a large round platter and keep warm, not hot.

Boil the sweet potatoes and cassava in salted water for 20 minutes,
or until tender. Drain and keep warm. Drop the corn into a large
saucepan of boiling salted water and boil for 5 minutes. Cut each
ear into 4 or 5 slices and put with the other vegetables.

Season the flour with salt and pepper. Dredge the fish pieces in
the seasoned flour, shaking to remove the excess. In a skillet heat
the 4 tablespoons of olive oil and fry the pieces of fish until
they are golden brown on both sides, about 3-4 minutes. Drain on
paper towels and keep warm.

Cut the peppers into 1/8-inch strips and put, with the sliced
onions, into a saucepan of boiling water. Blanch for a few minutes
then drain well. Add the remaining 1/2 cup of olive oil, the vinegar,
and salt and pepper to taste. Bring to a boil over a low heat and
cook, covered for 2 or 3 minutes.

Hardboil 3 eggs and cut them in halves lengthwise. Pour the onion
and pepper mixture over the potatoes.

To serve, cut the mound into 3^r squares and place on lettuce leaves
on individual plates. Place a fish fillet, slice of corn, slice of
sweet potato, and a piece of cassava around the potatoes. Place an
egg slice, a black olive, and a slice of cheese on top of the


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