MAHI CEVICHE
This ceviche uses our mahi, cubed and marinated in citrus and joined by fresh herbs and sweet potato, for a delicious and light dish.
INGREDIENTS
| 4 | Sea Best® Mahi Mahi portions, diced |
| 1/2 | cup lemon juice |
| 1/2 | cup lime juice |
| 1 | red onion, thinly sliced |
| 3 | red chiles, seeded, thinly sliced |
| 1/2 | cup fresh cilantro, chopped |
| 1 | teaspoon ginger, grated |
| 2 | sweet potatoes |
| 1 | cup corn, cooked |
| 1 | head butter lettuce |
| salt & pepper, to taste |
DIRECTIONS
- Combine lemon juice, lime juice and mahi in a nonreactive bowl, and make sure that all the fish is covered by the juice, add more juice if needed. Cover the container and store in the fridge for about 20 to 30 minutes.
- Meanwhile, lightly steam the sweet potatoes until they are firm-tender. Remove the skin and slice them into ΒΌ-inch thick pieces.
- Remove the ceviche from the refrigerator. Add onion, corn, chili, cilantro, ginger and a pinch of salt and stir. Cover the ceviche and leave it in the fridge for another 10 minutes. To serve, divide ceviche and sweet potato slices among the lettuce cups.
