A white fish fillet finely diced (only the center part)
Three chili peppers slime Andean Traditions
A spoonful of garlic paste Tradiciones Andinas
Half a teaspoon of black pepper Andean Traditions
Half cup of cooked Andean Traditions grain corn
Half a cup of toasted Andean Traditions field corn
Half red onion, chopped into feathers
A quarter cup of lemon juice
Two tablespoons finely chopped fresh cilantro (coriander)
1/2 teaspoon white pepper
A cup of white fish (the fibrous and not so "nice" parts of the fish fillet for ceviche)
Half white slime chili
A celery stalk
A cup of lemon juice
A quarter of red onion
Half a cup of cold fish stock
Salt to taste
Half a cup of cooked sweet potato