• Blender
  • Large bowl
  • Strainer


  • 1 lb plus 2 ounces mahi mahi or tilapia fillet, cubed
  • ¼ cup celery, chopped
  • 1 red onion:
    • 2 Tbsp chopped
    • Remainder cut into matchstick-sized strips
  • 1 ½ tsp fresh ginger, peeled and chopped
  • 1 garlic clove, peeled
  • 6 Tbsp fresh cilantro, divided and chopped
  • 2 tsp red jalapeño chiles, seeded and minced
  • 6-ounce red-skinned sweet potato (yam), peeled, sliced into ¼ inch-thick rounds, boiled for 5 minutes, drained, and cooled
  • ¾ cup corn kernels, steamed
  • 1 cup fresh Key lime juice
  • ⅔ cup clam juice
  • 2 tsp salt, divided


  1. In the blender, puree the lime juice, clam juice, celery, red onion, ginger, garlic, 4 tablespoons of the cilantro, 1 ½ teaspoons salt, and ½ cup of the fish.
  2. Strain the pureed mixture to remove excess juice. Retain the puree in the large bowl.
  3. Add the remaining fish, cilantro, and salt, as well as the chiles and red onion. Stir to coat.
  4. Cover the bowl with plastic wrap. Marinate, refrigerated, for two hours, stirring occasionally.
  5. Serve chilled with the yams and corn.

Mahi Mahi

Classic Peruvian Ceviche with Yams Buy Tilapia Online