Combine fish and lime juice in a 1½-quart glass bowl and stir to cover the fish with lime juice. Add habanero pepper, Leche de Tigre and chopped red onion. Cover bowl and refrigerate for several hours, until fish no longer appears raw when cut. To serve, garnish with sweet potato, Peruvian corn and cilantro.
*To prepare Leche de Tigre: Combine ½ cup fish stock, 2 tablespoons chopped red onion, 1 tablespoon chopped celery, 1 tablespoon chopped cilantro, 1 teaspoon chopped habanero pepper, 1 teaspoon chopped garlic, 1 cup ice cubes and salt in a blender. Blend until everything is well mixed, then strain.