Mahi Mahi Ceviche recipe

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Ingredients

¾ pound mahi mahi fillets, diced, or more to taste
⅓ cup lime juice
⅓ cup lemon juice
1 tablespoon minced jalapeno pepper
½ teaspoon salt, or to taste
1 pinch dried oregano
1 pinch cayenne pepper
½ cup diced avocados
½ cup peeled and seeded diced cucumber
½ cup diced orange segments
½ cup chopped fresh chives
2 tablespoons radishes, sliced
1 tablespoon chopped cilantro
1 tablespoon olive oil

Nutrition Info

116.5 calories
carbohydrate: 6.5 g
cholesterol: 41.5 mg
fat: 5.6 g
fiber: 2.1 g
protein: 11.4 g
saturatedFat: 0.8 g
servingSize: -
sodium: 247 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir mahi mahi, lime juice, lemon juice, jalapeno pepper, salt, oregano, and cayenne pepper together in a bowl. Press down fish to completely immerse in liquid. Cover the bowl with plastic wrap and press plastic wrap down so that it is touching the fish. Refrigerate for at least 1 hour, or up to 6 hours.

  2. Stir avocado, cucumber, orange, chives, radish, cilantro, and olive oil into mahi mahi mixture until completely coated. Season with salt.

Recipe Yield

6 servings

Recipe Note

This mahi mahi ceviche requires a little bit of knife work, but when you consider the seasonal advantage of not using the stove, and just how tasty this really is, I think it's all worthwhile. You can also use shrimp, scallops, swordfish, and snapper.

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