Tiradito with Ají Amarillo Sauce

Boil the sweet potato and corn until tender, then let cool; slice the sweet potato and cut the kernels off the cobs.

Pat dry a well-chilled fillet of white sea fish and, using a very sharp knife, slice it across the grain into thin sheets 3–4 mm thick; do not stretch or pound the slices.

Arrange the fish slices on chilled plates and refrigerate for 10 minutes while you make the sauce.

For the sauce, combine in a glass bowl 120 ml fresh lime juice, ají amarillo paste, seeded ají limo pepper, salt, 5 ice cubes, and trimmings from the same fillet; stir and let sit for 2 minutes.

Strain the sauce through a fine sieve, taste, and add more salt if needed; the sauce should be cold, distinctly tangy, and spicy.

Spoon the sauce over the fish slices right before serving, then sprinkle with cilantro leaves.

Serve immediately with the boiled sweet potato and corn.