MAHI-MAHI CEVICHE WITH JALAPENOS AND COCONUT

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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

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.

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