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At least 2 hours and up to 1 day before serving, rinse the fish. Pat dry. Cut into ½-inch cubes. Spread out in a single layer on a baking sheet. Chill, uncovered, for 2 hours or up to 1 day. (If longer than 2 hours, top with parchment paper.)
Up to 1 hour before serving, peel the avocado and mango and slice as thinly as possible. Cut into bite-size pieces and layer between 2 sheets of plastic wrap to prevent browning; refrigerate.
Make the crispy quinoa, if desired: In a medium pot, boil 3 cups salted water. Add the quinoa and cook 10–12 minutes. Drain and let dry. Fry at 325°F in a few inches of oil, 5–8 minutes. Drain on paper towels and salt.
In a chilled bowl, add the fish and a pinch each of salt and white pepper. Let stand for 30 seconds, then add the cilantro, shallot, and ají limo or habanero, and stir for 10 seconds. Garnish with avocado and mango pieces to taste, and sprinkle with crispy quinoa, if using. Serve immediately, pouring the leche de tigre over the fish at the table.