Ceviche with Mahi Mahi
CEVICHE WITH MAHI MAHI
Ceviche is one of the most flavorful dishes in the world, and yet it is so simple and easy to make. I have dabbled in making different types of ceviche, from Peruvian style to Mexican style. Here is my own recipe, which is a fusion and blends different flavors. The orange juice nicely balances out the tanginess of the lime juice. This dish comes together in minutes and then you let the fish marinate for hours. This time I used Mahi Mahi, but any white fish works well, and I have made this with tuna. The most important fact to note is that the fish has to be fresh.
Ingredients:
1 lb Mahi Mahi (or other white fish)
½ cup orange juice
½ cup lemon juice
¼ cup lime juice
1 ¼ tsp kosher salt
1 Persian cucumber, diced
1 medium tomato, diced
½ small red onion, diced
1 Jalapeno pepper, sliced, seeded for less spicy
1 cup cilantro
Tortilla Chips
Method:
Wash and pat dry the fish with paper towels.
Cut into ½” pieces and place in a bowl.
Mix the orange, lemon and lime juice and pour over the fish.
Add 1 tsp of salt and mix well.
Cover and refrigerate for 6 hours or more (up to 24 hours).
When ready to eat:
Drain the fish.
Add the diced vegetables.
Sprinkle ¼ tsp salt (or more to taste).
Mix well.
Top with cilantro.
Serve at room temperature or cold, with tortilla chips.
