Ceviche (pronounced Seh-Vee-Chay)

(This is traditionally made with sea-bass (corvina in Spanish) or other white fish but  prawns can be substituted.)
2lb. raw sea-bass or firm white fish fillet or shelled prawns
2 tsp. salt
1small onion finely chopped
2 cups lime juice
1 green chilli
iceberg lettuce leaves

  1.  Thinly slice or finely chop the fish, carefully removing any bones that may remain.
  2. Put the chopped fish into a glass bowl.
  3. Add the salt and mix well.
  4. Leave to cool for 15 minutes in the fridge.
  5. Add the onion and lime juice and mix well.
  6. Remove the seeds from the chilli and chop finely.
  7. Add to the fish.
  8. Cover the bowl and leave to sit overnight in the fridge.
  9. Line cups or sundae glasses with whole iceberg lettuce leaves.  
  10. Fill cups with the chilled mixture and serve with saltine crackers.