Serves 4 to 6

2 pounds mixed seafood (shrimp, clams, scallops, etc.)
1 large onion, thinly sliced
2 large ripe tomatoes, peeled and diced
1/4 cup chopped cilantro
2 canned green chiles, finely diced
3 tablespoons olive oil
Salt and pepper, to taste
Lime juice, to cover
2 ears corn, cooked & chopped
2 sweet potatoes, cooked & cubed

Combine all the ingredients except the corn and sweet potatoes and refrigerate 2 hours. Remove and place ceviche in a large dish. Garnish with the corn and sweet potatoes. Serve over ice.