For the causa

• 800 g yellow potatoes
• 75 ml freshly squeezed lime juice (5 tablespoons)
• 70 g ají amarillo paste (⅓ cup)
• 45 ml vegetable oil (3 tablespoons)
• 7 g salt (1¼ teaspoons)
• 180 g ripe avocado, thinly sliced (1 large avocado)
• 6 washed lettuce leaves

For the ceviche

• 400 g very fresh firm white fish fillet, previously frozen, skinless and boneless, cut into 2 cm cubes
• 100 ml freshly squeezed lime juice (⅓ cup + 1 tablespoon)
• 100 g red onion, thinly sliced (¾ medium onion)
• 15 g ají limo chili, seeded and finely chopped (1 small chili)
• 15 g fresh cilantro, chopped (⅓ cup)
• 5 g salt (¾ teaspoon)
• 2 g ground black pepper (½ teaspoon)

For the leche de tigre

• 100 g very fresh white fish trimmings, previously frozen
• 80 ml freshly squeezed lime juice (⅓ cup)
• 80 ml cold fish stock (⅓ cup)
• 40 g red onion, roughly chopped (¼ medium onion)
• 15 g celery, roughly chopped (½ small stalk)
• 5 g peeled fresh ginger (one 1 cm piece)
• 4 g peeled garlic (1 large clove)
• 10 g fresh cilantro (¼ cup)
• 8 g ají limo chili, seeded (½ small chili)
• 3 g salt (½ teaspoon)
• 100 g ice (1 cup)

For serving

• 200 g cooked and peeled sweet potato (2 small sweet potatoes)
• 200 g cooked corn on the cob (1 large ear)
• 50 g toasted cancha corn (⅓ cup)