Preheat oven to 400 degrees Fahrenheit. Place a North Carolina Sweetpotato on a baking sheet and bake until fork-tender (about 60 minutes). Let it cool for 20 to 30 minutes, then peel and cube.

In a blender, combine sweetpotato, lime juice, water, garlic, ginger, red onion, ají Amarillo paste, cilantro, salt, and sugar.

Blend on high until very smooth for 2 minutes.

With the blender running on low, slowly drizzle in the olive oil to create a slightly creamy texture.

Strain for a silkier finish. Chill in the fridge until ready to use.

Ceviche:

Peel and devein shrimp. Bring salted water to a boil. Add shrimp and cook for 11/2 minutes (90 seconds) until just opaque. Immediately transfer to an ice bath to chill. Drain and cut into ½ inch pieces.

In a bowl, mix shrimp, red onion, tomato, cucumber, chili, cilantro, and salt.

Pour ¼ cup lime juice over shrimp mixture, to lightly “cook” the shrimp for 5–10 minutes in the fridge.

Spread or pour Sweetpotato Leche de Tigre on the bottom of a shallow plate or bowl or cup. Top with Shrimp Ceviche. Garnish with cilantro, Plantain chips, and corn nuts.

Serve immediately, cold.