This salad is prepared with marinated vegetables in a fresh lime juice dressing, just like Peruvians would prepare fish for ceviche.
Thinly slice the onion in rings. Marinate the onions rings in the juice of one lime, for about half an hour.
Toss bell peppers, corn, avocado and red pepper in a large bowl.
Drain the onion rings and add them to the bell pepper mixture.
Add the juice of one lime and bring to taste with salt and pepper.
Put the bowl in the refrigerator for about 15 - 30 minutes to marinate all the ingredients.
Serve the salad on little gem leaves with slices of mozzarella and fresh chopped coriander.