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Tilapia
4-6
2 hours
0 minutes
A delightfully classic Peruvian ceviche recipe with fresh fish, clam juice, and fresh spices. Tastes great with mahi mahi or sea bass as well!
6 ounces red-skinned sweet potato (yam), peeled, sliced into ¼ inch-thick rounds
¾ cup corn kernels
1 cup fresh key lime juice
⅔ cup clam juice
¼ cup celery, chopped
1 red onion, cut in matchstick-sized strips, divided
1½ teaspoons fresh ginger, peeled and chopped
1 garlic clove
6 Tablespoons fresh cilantro, divided and chopped
2 teaspoons salt, divided
1 pound plus 2 ounces tilapia fillet, cubed
2 teaspoons red jalapeño chiles, seeded and minced
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.
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