A fresh Callao salsa made to brighten seafood with acidity, heat, and crunch. Onion, tomato, and corn stay lively under lime and ají limo: simple, punchy, and the kind that keeps you coming back for another spoonful.
Dice the red onion finely and leave it in the cold water while you cut the tomato to the same size, finely chop the ají limo and cilantro, and have the cooked, cooled corn ready. After 2 to 3 minutes, drain the onion very well: it should stay firm and crisp, with its harshest bite softened.
Squeeze the lime into the bowl and dissolve the salt and pepper in the juice. Add the drained onion, tomato, corn, cilantro, and ají limo; toss gently for a few seconds, just until everything looks glossy and evenly coated. Taste it: it should be
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