You've got your regular old taters, sweet potatoes, faro - even lotus root makes it into the dish.
The folk about had their own taties and veg. and although many had the coal, local peats were in demand.
It actually went quite well with the potato starter, a dish of boiled taters and sliced boiled eggs served in a creamy sauce that contrasted well with the ceviche's sharp citrus-y zing.