Tropical Mahi Mahi Ceviche
by Alesia FosterOne of our favorite poolside recipes for the summer!
Tropical Mahi Mahi Ceviche
Rated 2.0 stars by 2 users
Category
Appetizer/Snack
Ingredients
3/4- 1 lb. Mahi Mahi
1 tbs. jalapeno, seeded and minced
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1/2 tsp. Lime Sea Salt
pinch of dried oregano
1/3 c. lime juice
1/3 c. lemon juice
1/2 c. cucumber, diced
1/2 c. pineapple, diced
1/2 c. mango, diced
1 avocado, diced
1/2 c. thinly sliced red onion
1 tbs. cilantro, chopped
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Meyer Lemon Olive Oil, to taste
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Habanero Olive Oil, to taste
Directions
Cut Mahi Mahi in small bite size pieces. Use a very sharp knife for this or you will destroy the fish and it will be very difficult to cute cleanly in small pieces.
Combine fish, lime and lemon juice and oregano in large glass bowl. Sprinkle with salt.
Cover top with cellophane pressing it onto the top of the fish mixture so no air gets in between. (This keeps the fish in the liquid for the best "cooking") Chill in fridge.
Stir the fish about 1/2 way through to ensure even marinating. Chill until fish turns opaque, stirring occasionally, about 50 minutes up to 3 hours max. (if you marinade too long the fish will get rubbery)
Strain almost all lime/lemon juice from fish, return fish to bowl. Stir in onion, minced jalapenos, cilantro, cucumber, mango, avocado, and pineapple. Season with salt.
Finish with a drizzle of Meyer Lemon olive oil and for a kick add a little Habanero olive oil.