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