Peruvian Ceviche

Prepare the White fish, Sweet potato, Corn: rinse, pat dry and cut into small pieces.

Separately mix the dressing from the acid, oil, spices or sauce listed in the recipe.

Combine the main ingredients in a large bowl.

Add the dressing gradually, stirring to avoid making the dish watery.

Taste and adjust the salt, acidity and spiciness.

Serve the Peruvian ceviche immediately or chill briefly if that is traditional for this dish.