Pure vegetable crunch defined by fresh raw caigua and the sweetness of tender corn. A juicy, citrusy bite rooted in Peruvian produce, bringing balance and lightness to any Creole table. Andean freshness turned into salad.
Open the caiguas, remove seeds, veins, and the tougher white part. Slice them thinly and place them in a bowl with part of the water and the ice for 8 minutes, until very crisp.
Cook the corn with the remaining water and part of the salt for 8 to 10 minutes, until tender and sweet. Drain, cool slightly, and remove the kernels without crushing them.
Turn what you find into an experience you can actually bring to your kitchen.
Slice the red onion thinly and cut the tomato into juicy cubes. Chop the cilantro right before mixing so it does not oxidize or lose aroma.
Whisk the lemon juice with the olive oil, the remaining salt, and the black pepper for 20 seconds, until the dressing looks combined and glossy.
Drain the caigua very well and toss it with the corn, onion, tomato, cilantro, and dressing. Serve right away, fresh and loose, before the lemon softens the crunch.
