Traditional Ceviche from Peru

Instructions

1. Cut the fish in cubic pieces of 1 inch and place them in a glass bowl (never use a plastic or aluminum bowl).
2. Cut the onions in thin long slices and rinse it along with the fish at least twice.
3. Boil the corn in water with anis, sugar and salt for 15 minutes. Allow it too cool in the same water it was boiled.
4. To prepare the aji limo, carve out the inside of the aji limo, making sure to take out every seed. Then add the yellow and red aji limo as much as needed. (Latin grocery stores often sell this in cans preserved in water). To get the best color, smell and taste as you add the aji limo.
5. Add the salt and mix.
6. Add the ice cubes and immediately squeeze the key limes over the mixture (never used previously squeezed juice). Take out the ice cubes.
7. Serve in a rim soup bowl with a spoon, which will allow you to taste all the flavors.
8. Add lettuce, a slice of yellow and purple sweet potato, and the sweet corn. Enjoy immediately!