Ingredients
Scale
- 400 g very fresh firm white fish fillet, skinless and boneless, cut into 2 cm cubes
- 250 g cleaned squid, cut into rings
- 250 g cleaned and peeled shrimp
- 150 g cooked octopus, sliced
- 180 ml freshly squeezed lime juice (¾ cup)
- 150 g red onion, thinly sliced (1 large onion)
- 20 g ají limo chili, seeded and finely chopped (2 small chilies)
- 20 g fresh cilantro, chopped (½ cup)
- 8 g garlic paste or finely grated garlic (2 large cloves)
- 7 g salt (1¼ teaspoons)
- 2 g ground black pepper (½ teaspoon)
- 250 g cooked and peeled sweet potato (2 medium sweet potatoes)
- 400 g cooked corn on the cob (2 large ears)
- 100 g toasted cancha corn (¾ cup)
- 6 washed lettuce leaves