Cook potatoes in 2 quarts of boiling water with 3 tablespoons of kosher salt until cooked through. Strain and cool off. Set aside.
Combine lime juice, soy sauce, sesame oil, sugar, Togarashi Blend and salt. Mix well and set aside.
Combine onion, carrot, green onion, cilantro, serrano, habanero and ahi. Pour lime brine over mixture and stir gently. Make sure all fish is under the brine.
Take potatoes and slice into ¼” slices. Heat a non-stick saute pan over medium-high heat for 2-3 minutes. Add ¼ cup canola oil and lay potato slices down in oil. Crisp each side (2-3 minutes each) and then remove to a paper towel-lined plate.
Place potatoes down on the plate and top with ceviche. Garnish with Avocado, cilantro leaves, corn nuts and more togarashi spice.