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Simmer choclo and sweet potato in a small saucepan of salted water until tender (7-8 minutes). Drain, refresh briefly in iced water, then drain again and set aside.
Meanwhile, mix onion and 1 tsp salt in a heatproof bowl, cover with boiling water and steep until onion is bright coloured and tender (5 minutes). Drain and set aside to cool.
Heat a large non-stick frying pan over medium-high heat, add oil, cancha and a pinch of salt and stir occasionally until lightly golden (2-3 minutes). Remove from heat, add paprika and cumin, toss until fragrant (2-4 seconds) and spread on a tray to cool.
Mix aji amarillo paste, lemon rind and juice and lime juice in a bowl to combine, add agave nectar and salt to taste. Add fish and jalapeño and set aside until the citrus juice 'cooks' the ceviche and it turns opaque (1 minute or 5 minutes for a firmer result). Add choclo, onion and coriander and stir to combine.
To serve, place sweet potato on serving plates, spoon ceviche over, scatter with cancha and drizzle with extra oil.