Before leave the Americas, I just want to make a quick stop in the Andes of Peru. Corn (maiz) is just as important to Peruvian cuisine to as it is in Mexican cuisine.  However, Peru has a particular corn that is simply out of this world called "chulpi".  Chulpi is roasted and has soft crunch.  The flavor of this soft, roasted corn is hard to describe in words, but the roasted flavor, soft crunch and texture of Peruvian chulpi explodes in your mouth is enticing and even more "seductive" and with every bite!  Imagine, the sensation of eating an M&M, but instead of sweet you taste a tinge of saltiness with the the soft flavor of texture of corn with each soft crunch... So, if you want to take your ceviche dish to another level, I highly recommend adding "chulpi" corn to your this exquisite seafood dish, as shown here...