An Andean ceviche of cooked, debittered tarwi with red onion, tomato, chili, cilantro, and plenty of lime. Fresh, inexpensive, and filling, with firm lupin beans and toasted corn adding the essential crunchy finish.
Rinse the cooked tarwi under cold water and drain it thoroughly; it must already be cooked and debittered before you begin. Thinly slice the red onion, dice the tomato, finely chop the chili, and chop the cilantro. Keep everything cool while finishing the ceviche.
Place the cooked tarwi, red onion, tomato, chili, and cilantro
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Serve the ceviche as soon as it is mixed and scatter the toasted corn over the top or alongside it immediately before serving. Do not mix it in ahead of time; it should remain dry and crunchy against the lime-dressed, firm tarwi.
