Miraflores classic-style white-fish ceviche

Prepare fish safely.Inspect the chilled, boneless fish with clean hands and a clean board, then cut the 720 g into even 2 cm pieces; keep it at 4 °C or colder away from raw meat while the sides are prepared. The fish pieces have clean cut edges and no remaining pin bones.

Simmer the sweet potato.Put the 400 g of sweet-potato chunks in a saucepan with 1600 ml of the fresh water, bring to a boil and simmer for 25 minutes, then drain thoroughly. Use separate clean utensils for the cooked vegetables. A knife meets no hard centre in the sweet potato.

Cook the large-kernel corn.Put the 280 g of large choclo kernels in a saucepan with 800 ml of the fresh water, bring to a boil and simmer for 15 minutes, then drain thoroughly. Use separate clean utensils for the cooked vegetables. The kernels are tender with a slight bite.

Make the fresh lime dressing.Whisk the 180 ml freshly squeezed lime juice with 5 g salt and 14 g chopped ají limo in a non-reactive bowl, then taste the dressing before raw fish touches it. The salt is fully dissolved and the chili is evenly dispersed in the tart dressing.

Cut onion and herbs.Slice the 180 g red onion into fine half-moons and chop the 12 g cilantro with a separate clean knife. The onion slices separate into fine strands and the cilantro is finely chopped but not crushed.

Fold in the chilled seafood.Gently fold the cold fish into the prepared dressing, then add all the sliced onion and cilantro. Mix just enough to coat, then serve immediately; do not treat the citrus as a cooking step. The cubes remain distinct and are thinly coated in the lime dressing.

Plate immediately.Arrange one quarter of the ceviche and one quarter of each cooked or ready-to-eat accompaniment on four clean plates, keeping crunchy sides dry. Each plate has an equal share of fish, onion, dressing and accompaniments.