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.
Ingredients
- mahi mahi fillets: 0.75 pound (diced, to taste)
- lime juice: 0.33333 cup
- lemon juice: 0.33333 cup
- jalapeño pepper: 1 Tbsp (minced)
- salt: 0.5 tsp (to taste)
- pinch dried oregano: 1 piece
- pinch cayenne pepper: 1 piece
- avocados: 0.5 cup (diced)
- and seeded diced cucumber: 0.5 cup (peeled)
- orange segments: 0.5 cup (diced)
- fresh chives: 0.5 cup (chopped)
- radishes: 2 Tbsp (sliced)
- cilantro: 1 Tbsp (chopped)
- olive oil: 1 Tbsp
Metric Conversion
Stages of cooking
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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.
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Stir avocado, cucumber, orange, chives, radish, cilantro, and olive oil into mahi mahi mixture until completely coated. Season with salt. Unknown
