Classic Ceviche

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2 to 3 small red chili peppers (hot), stemmed, seeded and minced (3 teaspoons), plus 1/2 pepper for rubbing the bowl

1 1/3 pounds skinless Atlantic or black sea bass fillet (bones removed), cut into 3/4-inch pieces

2 teaspoons salt

5 to 6 stems cilantro leaves, chopped (about 3 tablespoons)

Juice of 2 pounds key limes (about 1 1/2 cups)

4 ice cubes

1/2 large red onion, cut into thin slices (about 1 cup)

Lettuce leaves, for garnish

8 ounces cooked sweet potato, peeled, cooled and cut crosswise into 1/4-inch slices, for garnish

3/4 cup cooked Peruvian corn kernels (cancha), for garnish (optional; see headnote)

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