Peruvian Fish Ceviche

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1 1/4 pounds fish fillets (sea bass, sole, or flounder), cut on the bias into 1-inch dice

1 quart water, boiled and chilled

1 red onion, cut in 1/2 lengthwise and sliced thin

1 aji amarillo, rib and seeds removed, diced

1 clove garlic

Salt and pepper

1/4 cup fresh lime juice

1/4 cup fresh lemon juice

2 teaspoons finely chopped cilantro leaves

2 ears corn, cut in 1/2

1 sweet potato, sliced 1/4-inch thick

2 tablespoons canola oil

1 head butter lettuce

Japanese seaweed, for garnish