What You'll Need 12 red onion a limes 1 red pepper 1V/2 cup cooked corn (chocto if avallable) avocado 1/2.aji Amarillo chile pepper or other hat papper 'B ounces fresh mozzarella cheese Vd cup cilantro leaves Salt and pepper to taste What You'll Need 3 ounces pisco 1 ounce simple syrup 4 ounce key time juice 1 eee white 2-3 dashes Angostura bitters How to Make It 01 Slice the onion very thinly into half-moon slices and place them in a bow! of salt water. Add the juice of ‘lime and leave them to marinate for at least 20 minutes. 02 Chop the red pepper and place in a bowl with tho corn, 03 Finely chop the chile pepper and toss with the vegetables. (04 Chop the avocado and mozzarella cheese Into small (1/2 inch) cubes and add to the bowl 05 Drain the onions and add to the other vegetables. ‘Toss the salad gently with the juice of the 2 remaining limes, and season with satt and pepper to taste. 06 Marinate salad in the refrigerator for 16 minutes, covered with saran wrap. 7 Coarsely chop the cilantro and toss the salad gently ‘once more, incorporating the chopped cilantro. 08 Serve immediately ‘Seives 2 as 4 main course, or 4 as a side dish or appetizer How to Make It 07 Mix the pisco, lime juice, cimple eyrup, and egg. white in a cocktail shaker. 02 Add ice to fill, and shake vigorously. Alternatively, you can use a blender if you don't have a shaker, 05 Strain into an old-fashioned glass, and sprinkle the Angostura bitters on top of the foam, 04 Serve immediately.