Boil the yams for 5 minutes. Drain, allow to cool and set aside.
Steam corn kernels. Set aside.
In the blender, puree the lime juice, clam juice, celery, 2 tablespoons red onion (chopped), ginger, garlic, 4 tablespoons of the cilantro, 1½ teaspoons salt, and ½ cup of the fish.
Strain the pureed mixture to remove excess juice. Retain the puree in a large bowl.
Add the remaining fish, cilantro, and salt, as well as the chiles and red onion. Stir to coat.
Cover the bowl with plastic wrap. Marinate, refrigerated, for two hours, stirring occasionally.
Serve chilled with the yams and corn.
