Best Mahi Mahi Ceviche With Jalapenos And Coconut Recipes

MAHI MAHI CEVICHE

Mahi Mahi Ceviche image

Provided by Amanda Freitag

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound mahi mahi, diced
1 cup lime juice
2 teaspoons salt
2 cloves garlic, minced
1/4 red onion, thinly sliced
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
Pinch cayenne
2 Roma tomatoes, diced
1 jalapeno, seeded and diced
1/2 avocado, diced

Steps:

Combine the mahi mahi, lime juice, salt, garlic and onions. Cover and refrigerate for 1 hour.
Stir in the cilantro, oil, cayenne, tomatoes, jalapenos and avocados, and serve.

MAHI MAHI CEVICHE

Mahi Mahi Ceviche image

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.

Provided by Chef John

Categories Appetizers and Snacks Seafood Ceviche Recipes

Time 1h30m

Yield 6

Number Of Ingredients 14

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 247 mg, Sugar 2.2 g

GRILLED MAHI-MAHI, CEVICHE-STYLE

Grilled Mahi-Mahi, Ceviche-Style image

Provided by Alton Brown

Categories main-dish

Time 2h18m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 skinless mahi-mahi fillets, approximately 2 pounds
2 teaspoons kosher salt
1/2 cup diced red onion
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed orange juice
1 tablespoon minced jalapeno
1/4 cup dark brown sugar, packed
1/4 cup tequila
1 tablespoon olive oil
1/4 cup freshly chopped cilantro leaves

Steps:

Rub the fillets with kosher salt and set aside. In a non-reactive bowl, combine the onion, lime juice, orange juice, jalapeno, sugar and tequila. Mix to dissolve the sugar, and add the fillets to the bowl. Marinate in the refrigerator for 2 hours, turning the fillets once after 1 hour. Remove the fillets from the marinade and set it aside. Pat the fillets dry with paper towels and lightly coat with the olive oil.
Heat a grill to high and place the fillets over direct heat until they are just cooked through - opaque at the center but still moist, approximately 3 to 4 minutes per side. While the fish is grilling, transfer the reserved marinade to a saucepan and heat until it is reduced to about 3/4 cup. Using tongs, remove the fillets to serving plates and divide sauce equally among them. Top with the cilantro.

MAHI-MAHI CEVICHE WITH JALAPENOS AND COCONUT

Mahi-Mahi Ceviche with Jalapenos and Coconut image

Categories Fish Pepper No-Cook Lime Coconut Summer Chill Healthy Jalapeño Bon Appétit

Yield Makes 6 first-course servings

Number Of Ingredients 8

Ingredients

1 pound mahi-mahi fillets, cut lengthwise into 1/4-inch-thick strips
1 1/2 cups fresh lime juice
1 1/2 teaspoons dried Mexican oregano
1/2 red onion, thinly sliced
4 jalapeño chiles, seeded; 2 minced, 2 thinly sliced
1/4 cup toasted unsweetened shredded coconut
3 tablespoons chopped fresh cilantro
Saltine crackers

Steps:

Combine fish, lime juice, and oregano in large glass bowl. Sprinkle with salt. Chill until fish turns opaque, stirring occasionally, about 50 minutes.
Strain almost all lime juice from fish; return fish to bowl. Stir in onion, minced and sliced jalapeños, coconut, and cilantro. Season with salt. Chill at least 20 minutes and up to 2 hours. Serve in Martini glasses. Pass crackers separately.

CEVICHE WITH COCONUT MILK

CEVICHE WITH COCONUT MILK image

Categories Fish

Yield 8 people

Number Of Ingredients 11

Ingredients

1 1/2 pounds red snapper, fillets (You can substitute any kind of flaky white fish as well as scallops, shrimp, lobster, clams, mussels, or oysters. See Chef's note below.)
2 garlic cloves, chopped
2 teaspoons Scotch Bonnet pepper, minced ** (You may substitute any kind of hot pepper such as habaneros or jalapeños.)
2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper as needed
1 cup freshly squeezed lime juice
1 1/2 cups coconut milk*
1 red onion, halved and thinly sliced, rinsed in hot water for 5 minutes
2 tablespoons cilantro leaves, finely chopped
1/4 cup coconut flakes or fresh shaved coconut, lightly toasted
Cilantro leaves as needed for garnish

Steps:

Cut the snapper with the grain of the fish. Place the fish in a glass or stainless steel bowl large enough to hold the entire recipe and place it over a larger bowl filled with ice; set aside. Place garlic and peppers on a cutting board and add 2 teaspoons sea salt. Using the flat surface of a chef's knife mash it together until it becomes a paste. Add the garlic-pepper mash to the fish and stir it until it is evenly distributed. Add 1/4 teaspoon ground black pepper and salt to taste. Add lime juice and coconut milk, and stir. Drain the red onion slices, add to mixture, and stir. Add finely chopped cilantro and stir. Cover and marinate for 30 minutes in the refrigerator. To serve, place ceviche in glass or stainless steel bowls that are resting in larger bowls, shallow dishes, or a large tray of ice. Top with shaved coconut and cilantro.