Dice the fish and cover it with cold water in a large bowl. Add salt, cover and refrigerate. Meanwhile, squeeze 1/2 cup of lime juice and mince 1/4 of red onion.
Rinse the fish and drain the bowl well. Put 1 Fresh Aji Charapita in the bowl and crush it with the back of a fork. Once the juice is squeezed out use a knife to chop it in a few pieces. Try to keep some of the lost juicy flavor by mixing the fish with the fork and the knife when you are done. CAUTION WASH YOUR HANDS AFTER TOUCHING THE PEPPER AND AVOID EYES CONTACT.
Add the minced onion, lime juice and salt to the fish. Cover and refrigerate for minimum 30 minutes. This is how the fish will "cook". Meanwhile, make the sauce and prepare the other ingredients. The fish mix can also sit in the refrigerator overnight and be served with the other ingredients the next day.
Put 3 Aji Charapita and the 4 chilis in boiling water for 3-4 minutes to get them bleached.
In a medium bowl, put the pineapple, 1 diced mango, the 3 bleached Charapita, the 4 chilis, the chopped green onion, salt and a net of oil.
Blend all ingredients together with a hand mixer. If needed, add a few teaspoons of water to achieve a smooth texture.
When you are almost ready to serve, fry the corn in a pan with oil for a few minutes on each sides until they turn brownish. Chop the corn in two pieces and save one half for presentation. Take the other piece and detach all the corn kernels with a knife to mix them in the Ceviche.
Dice the 2 other mangos and the avocado. Add them to the fish Ceviche and mix softly to avoid breaking the ripen pieces too much.
Put the Ceviche on a plate and top it with the remaining fresh Charapita, thin slices of red onion, coriander leaves and the ground cherry.
Pour some sauce next to the Ceviche so it can be dipped in the sauce while its eaten.
Finish the plate setup with sweet potato chips, lettuce leaves, avocado slices, a lime slice, coriander leaves, heart of palm pieces and the half fried corn. Enjoy the freshness and fun kick!