Cut fish into medium size cubes and place them in a glass bowl. Add lime juice, aji limo, blended aji, garlic, cilantro, salt and pepper.
Mix well. Add the necessary fish stock and mix well.
Serve ceviche on a lettuce leaf. Arrange onions on top of the fish and place a rocoto slice on top. Place corn and sweet potato on the side. Sprinkle chopped parsley.
How to fillet, skin and debone fish