Spicy Peruvian peppers marinate the fish, served with avocado and radish.
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In a non-reactive glass bowl, combine the minced Aji Limo peppers, lime juice, garlic paste, and salt to create the leche de tigre marinade.
Add the cubed sea bream to the bowl, ensuring all pieces are submerged; let it marinate in the refrigerator for exactly 15 minutes to 'cook' the fish.
While the fish marinates, soak the sliced red onions in ice water for 10 minutes to remove their bite, then drain and pat dry.
Lightly char the corn tortillas over an open flame or in a dry skillet until warm and pliable.
Gently fold the sliced onions and chopped cilantro into the marinated fish mixture.
Place two slices of avocado on the base of each warm tortilla and lightly mash with a fork.
Spoon a generous portion of the sea bream mixture over the avocado, including a little bit of the spicy marinade juice.
Top each taco with 3-4 radish slices for crunch and serve immediately while the fish is cold and the tortilla is hot.
