Ceviche mixto

Confirm raw-consumption suitability and documented parasite-control freezing with the fish supplier.

Start with fish already thawed under refrigeration and keep at 4°C or below. Set aside 20 g white fish for the dressing and cut the remaining 150 g and the salmon into roughly 1.5 cm pieces.

Chop 30 g onion, the garlic, ginger, 5 g dressing rocoto and 2 g coriander.

Squeeze the limes and combine their juice with these ingredients, the 20 g fish trimmings, evaporated milk, 50 g ice, half the salt and all the pepper. Refrigerate for about 20 minutes.

Prepare a separate ice bath with the 200 g ice reserved for chilling and 500 ml prechilled drinking water.

Keep the 50 g dressing allocation separate. Bring 1 litre water to a boil and cook the shrimp and squid separately. Allow roughly 2-3 minutes for shrimp and 1-2 minutes for squid, checking that their centres reach at least 63°C. Transfer with clean utensils to the ice bath. Add more chilling ice if it melts before the seafood reaches 4°C or below, then drain and refrigerate once that temperature is reached.

Blend the chilled dressing mixture until smooth to make the leche de tigre.

Measure 200 ml and keep cold; do not add the surplus to this batch. Finely slice the remaining 35 g onion and the bell pepper, and chop the remaining 1 g coriander.

In a cold bowl, combine the salmon, 150 g white fish and chilled cooked shrimp and squid with the 200 ml leche de tigre.

Fold in the sliced onion and pepper, ají amarillo, finishing rocoto, remaining coriander and salt.

Divide among four bowls, add the cooked cooled corn and serve immediately.

Discard surplus leche de tigre containing raw fish and do not leave the mixed ceviche standing at room temperature to marinate.