In a blender, mix together the clam juice, lime juice and garlic with half of each of the habanero and onion. Then, add 1 tablespoon of cilantro. Blend together until it appears smooth. Season the mix with salt and put it through a fine strainer.
Spread the fluke fish separate layer in a shallow glass. Pour the mix from the previous step over the fish. Cover with cling film and refrigerate until the fish starts to get light. You know when it is finished when it starts to turn white. Keep in the fridge for at least 1 hour and up to 4 hours.
Stir the leftover onion, cilantro and habanero the fluke fish and season the rest with salt. With a spoon, move the ceviche into small bowls and cover with peruvian corn kernels