preparation of Ceviche

Cook the corn in 2 cm slices with a few grains of aniseed.

Cook the potatoes, peel and cut into slices 2 cm.

Wash fish with water and salt. Then cut into squares of 1 to 2cm.

Cut the onion to the pen, add salt.

Place fish in a bowl and season with crushed garlic and salt. Add the finely chopped aji limo and fresh lemon juice, pepper and chopped cilantro. Let stand 10 minutes. Try the spicy juice. Place onions over fish.

Decorate the platter with the corn, the aji limo slices, sweet potato and lettuce.