Lime-cured white fish served in warm corn tortillas with aji amarillo sauce.
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In a glass bowl, combine the cubed fish, lime juice, minced garlic, grated ginger, and salt.
Allow the fish to marinate in the refrigerator for 20 to 30 minutes until the flesh becomes opaque.
While the fish cures, whisk together the Greek yogurt and Aji Amarillo paste to create the spicy fusion sauce.
Rinse the thinly sliced red onions in cold water to remove their bite, then pat them dry.
Drain about half of the lime juice from the fish mixture and toss in the fresh cilantro and sliced onions.
Warm the corn tortillas on a dry griddle or over an open flame until soft and slightly charred.
Assemble the tacos by placing a spoonful of the ceviche mixture onto each tortilla.
Top with the Aji Amarillo sauce, sweet potato cubes, and crushed corn nuts for a authentic Peruvian crunch.
