Mahi Ceviche

Wild-caught, skinless, noneless Mahi portions, are individually vacuum packed, mild in flavor, with a firm texture. Available year-round, they're perfect for ceviche.

• 2 - 8 oz. Pierport^® Distinctions Mahi portions, diced
• 1/2 cup lemon juice
• 1/2 cup lime juice
• 1 Markon red onion, thinly sliced
• 3 red chiles, seeded, thinly sliced
• ½ cup fresh cilantro, chopped
• 1 tsp ginger, grated
• 2 sweet potatoes
• 1 cup corn, cooked
• 1 head butter lettuce
• salt & pepper, to taste

1. 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 20-30 minutes.
2. Meanwhile, lightly steam the sweet potatoes until they are firm-tender.
   Remove the skin and slice them into ¼-inch thick pieces.
3. 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.

Sending it "To Go" - Pack ceviche in Propak^® deli cups, and lettuce cups in hinged plastic container