Peruvian-Style Flounder Ceviche From 'The New Southern Table'

Ingredients (11)

• 1 pound (455 g) sweet potato (about 1 large
• 2 ears fresh sweet corn
• 1/4 red onion, thinly sliced, divided
• 2 pounds (905 g) flounder fillet, trimmed to make square edges, scraps reserved
• 1/2 cup (120 ml) freshly squeezed lime juice
• 1/2 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1 stalk celery, peeled and thinly sliced
• 3 aji limo chiles or 1 habanero chile with seeds and ribs removed for less heat, thinly sliced, divided
• 2 teaspoons (12 g) kosher salt, plus more to taste
• 1 cup (16 g) sliced fresh cilantro leaves