Place the 1/2-inch cubes of fish in a nonreactive bowl (glass or stainless). Add the very thinly sliced red onion and sprinkle with 1/2 teaspoon of the kosher salt. Toss gently to combine.

Marinate in citrus

Pour the lime and lemon juice over the fish and onion so the pieces are submerged. Stir once, cover, and refrigerate for 12–18 minutes until the exterior of the fish looks opaque and slightly firm (the fish will continue to 'cook' a bit after removing).

Finish and garnish

Stir in the aji amarillo paste, chopped cilantro, remaining 1/2 teaspoon salt (adjust to taste), and black pepper. Taste and adjust acidity or salt if needed. Plate with slices of cooked sweet potato and scatter toasted corn kernels (cancha) on top or alongside. Keep chilled until serving.

Tropical Coconut Shrimp Ceviche

Combine shrimp and aromatics

In a bowl combine the chopped cooked shrimp, diced pineapple, red bell pepper, and thinly sliced red onion. Add the minced jalapeño and chopped cilantro.

Dress with citrus and coconut

Whisk together the lime juice and coconut milk, then pour over the shrimp mixture. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir gently to coat.

Chill briefly

Refrigerate for 10–20 minutes to allow flavors to meld (shrimp are already cooked, so this is mainly to marry flavors). Just before serving, taste and adjust salt or lime if needed.

Citrus-Scallop Ceviche with Avocado

Prepare scallops and citrus

Place the diced or thinly sliced scallops in a bowl. Pour the orange and lime juice over them and stir gently to coat. Sprinkle 1/2 teaspoon of the kosher salt over the scallops and refrigerate 10–12 minutes, until scallop edges become opaque and slightly firm.

Assemble with avocado

Drain off about half the citrus liquid (leave some for flavor). Add the thinly sliced red onion, diced avocado and gently fold in the chopped mint and cilantro, olive oil, remaining 1/4 teaspoon kosher salt and pepper. Handle gently so avocado stays intact.

Final taste and serve

Adjust seasoning with a pinch more salt or a squeeze of lime if needed. Serve immediately so avocado remains fresh.

Plating and Service

Arrange each ceviche in small individual portions or serve three small tasting bowls on a shared platter. Garnish the Peruvian-style fish ceviche with sweet potato slices and toasted corn. Garnish the coconut shrimp ceviche with an extra small pineapple dice and cilantro leaf. Garnish the scallop ceviche with a small mint sprig and a drizzle of olive oil. Serve with tortilla chips, plantain chips, or cancha and lime wedges on the side. Keep chilled and consume within 1–2 hours for best texture and freshness.