Thinly sliced raw fish with a spicy citrus sauce served in a taco format.
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Place the fish in the freezer for 10-15 minutes to firm up, making it easier to slice thinly.
In a small bowl, whisk together the lime juice, aji amarillo paste, grated ginger, minced garlic, and olive oil to create the Tiradito sauce.
Using a very sharp knife, slice the fish against the grain into thin, translucent strips about 2 inches long.
Lightly char the corn tortillas over an open flame or in a dry skillet until warm and pliable.
Arrange 3-4 slices of fish onto each tortilla, laying them flat rather than heaped to maintain the Tiradito style.
Drizzle a generous spoonful of the spicy citrus sauce over the fish in each taco, ensuring even coverage.
Top with sliced red onions, a few cubes of sweet potato, and a sprinkle of toasted corn for texture.
Garnish with fresh cilantro and a pinch of salt, then serve immediately while the fish is cold and the tortillas are warm.
