Ceviche

• For the ceviche, put the limes in plenty of cold water so they will give off more juice later. Peel a clove of garlic and chop it into fine cubes, peel the onions and cut into fine strips or rings. Roughly chop the coriander. Mix the garlic, onions and coriander together.

• Wash and dry the fish fillet and remove the center bone and a thin cloth. Peel and finely dice the remaining clove of garlic. Cut the fish into 2 x 3 cm cubes, mix gently with garlic and a generous amount of sea salt and leave to stand for about 10 minutes.

• Dry the soaked limes and squeeze them carefully (otherwise they will be bitter) and pour the juice over the fish cubes, then place in the refrigerator.

• After 50 minutes add the chopped chilli and stir gently for another 10 minutes.

• Cook the corn in sugar water and serve as a side dish. The canchitas are seared lightly.

Papa a la huancaina

• For papa a la huancaina, cut open the yellow peppers and hollow them out - put in a blender with a little oil or chop with a hand blender.

• Add the sheep's cheese, crumble the biscuits and add the cup of milk, stir everything into a slightly creamy sauce.

• Arrange the lettuce leaves on the plates. Place the sliced ​​potatoes on top, then cover with sauce. Place the cut eggs on top and garnish everything with an olive.