Ceviche de Corvina al Curry

Ingredients

 * 1 pint Ceviche de Corvina (make your own, or buy prepared)
 * ¾ cup Hellman's mayonnaise
 * 1 tablespoon Dijon mustard
 * 1 tablespoon finely chopped fresh culantro or cilantro
 * 1 tablespoon heavy cream
 * 2 to 3 teaspoons good quality curry powder

Directions

 * 1) Drain all the liquid from the ceviche.
 * 2) Add all ingredients and mix well.
 * 3) Correct curry if necessary, depending on taste.
 * 4) Let rest at least one hour in the refrigerator and serve with "canastitas" or crackers.