Mahi Mahi Ceviche
Fish so nice, they named it twice?
Is that a thing?
Well, It could be and should be because I happen to LOVE Mahi-Mahi. Andddd, this Mahi-Mahi Ceviche is instant infatuation in a bowl. It is a perfect go-to shared dish if you are entertaining. Mostly because something about raw fish is extravagant, am I right? But first, you may have yourself wondering.. what is ceviche? Well, it is generally a dish of raw fish that has been cured in citrus and preferably packed with spice. Ceviche is very a very popular dish in Latin America and the Caribbean, hence the heat. Like all great dishes, there are about one billion ways to enjoy ceviche. You can use shrimp, scallops, most white fish- just be sure to check quality for food safety-, or if you’re not into the whole raw fish scene, make it vegetarian. There you have it, whip this bad boy up and you will be sure to win over your guests at your next get together.
Surprise, It’s diet friendly!
I am sure by now you are well aware that I eat a ton of seafood. Mostly because it is hardly ever boring. But also, because it is super good for you. Most white fish, including mahi-mahi, is high in the good fats your body does not produce on it’s own, Omega-3. At the same time, it is very low in the “bad fats” that are usually found in red meat. For all the carb counters, Mahi Mahi contributes 0 carbs and drum roll please … 41 GRAMS OF PROTEIN for 6 oz. So, not only does this mahi mahi ceviche taste wonderful it is a great lean meal.
In today’s mahi mahi ceviche, I added some apricots that i had in the fridge which played very nicely with the spicyness of the jalepenos. If you are unable to use apricots, try peaches or whatever your heart desires! Lastly, I have to mention the citrus marinade, because oh man is it a flavor explosion. Something about lemon, lime, and orange will most likely change your life. So my warning is this: Only make this Mahi Mahi Ceviche if you are ready for a life changing experience.
Mahi Mahi CevichePrint Recipe
- 6-8 oz, Raw Mahi Mahi, large-medium diced (this depends on how big of bites you want)
- 1 Orange
- 1 Lemon
- 1 Lime
- 1 tsp Honey
- 1 tbsp, Grapeseed Oil
- 8 Cherry Tomatoes, halved
- 1/4 cup, Red Onion, sliced
- 1/2 cup, Cucumber, skin removed and small diced
- 1 Apricot, small diced
- 1 Jalepeno. Sliced (If you don't like spicy remove seeds, I left them in)
- 1/2 cup, Cilantro, Chopped
- 1/2 Avocado, medium diced
- Optional: Top with micro greens
- Salt & Pepper To Taste
- Tostada Shells
In a non-reactive bowl, zest and juice, orange, lemon, and lime. When I juice my citrus, I do so over a mesh strainer so that no seeds get mixed in
Add honey, oil, 1.5 tbsp of salt and mix
Add in mahi- mahi and be sure to toss so that fish is coated
Put in fridge for 20 minutes, after about 45 minutes the acid from the citrus will start to further break down the fish
Add in rest of ingredients, adding avocado at the end so it does not get all mushy
Season with salt and pepper
Optional: Top with micro greens as a garnish