Step 1

In a large bowl, whisk together the lime juice, chile paste, yellow onion and salt. Set aside.

Step 2

Soak the red onion in a small bowl of cold water for 5 minutes. Drain well.

Step 3

Meanwhile, steam the sweet potato on a steamer rack set over boiling water, covered, until tender, 5 to 7 minutes. Drain well and set aside to cool.

Step 4

Cook the ear of corn in a pot of boiling water until crisp-tender, 3 to 5 minutes. Transfer to a platter. When cool enough to handle, cut the kernels from the cob.

Step 5

Stir the fish into lime juice mixture, along with the red onion, cooled sweet potatoes, corn and cilantro. Stir to combine. Refrigerate for at least 30 minutes before serving.