Slice the fish fillet very thin. Accommodate in a cold plate. Repeat with all the fillet. Use four plates. Sprinkle with salt.
In a bowl combine lime juice with the aji amarillo paste, diced chili pepper, garlic, ginger, olive oil, salt and pepper. With a spoon pour this juice over the fish to cover.
In the center put two sweet potato slices, cover with micro mix and serve, very cold.
Recipe by PERU DELIGHTS at https://perudelights.com/is-it-carpaccio-is-it-sashimi-no-its-tiradito/