Cebiche from The Peruvian Kitchen by Morena Cuadra

Ingredients

• 1 giant kernel corn, boiled in water with 1 tablespoon sugar
• 4 lettuce leaves
• 2 tablespoons ají amarillo paste
• 1 red onion, cut in fine slices
• 1½ pounds flounder fillets, cut in bite-size pieces
• 1 garlic clove, finely diced
• 1 sweet potato, boiled, peeled, and thickly sliced
• 1-inch piece celery stick, finely chopped
• Salt
• 2 tablespoons cilantro leaves, chopped
• Juice of 10 limes