1/4 cup finely chopped onion 
 4-5 fresh hot red peppers, 4^rlong
 1/2 cup lemon juice  
 3 medium onions, cut into 1/8^r slices
 1/8 teaspoon cayenne pepper  
 1/2 cup white vinegar
 salt
 freshly ground pepper    
 lettuce leaves
 3 lb. boiling potatoes, peeled & halved  
 1/2 lb. Spanish fresh cheese (feta works!)
 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 2^r pieces
 flour
 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 potatoes.