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My review
Mahi Mahi Ceviche
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Chef John
"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."
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Ingredients
1 h 30 m servings 116Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
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4/12/2015
I used fresh albacore tuna I found on sale at Whole Foods for $8 a lb. I used a whole jalapeño, minced, about twice as much as called for, but thought it could have used more. A wonderful dish, ...
11/27/2015
Made no changes, but I sliced everything a lot smaller than the pictures on here. Make sure you get a firm avocado so the chunks don't fall apart when you mix the ingredients.
6/5/2018
Love! Love! Love this ceviche! I’ve made it several times and this last time I added 1/3 cup of juice from a juice orange and it added a nice touch.
8/13/2017
I followed the recipe and all ingredients and it came out good. I will try it again and add a little more orange. I felt there was something missing for a full body flavor.
6/29/2017
This was fabulous. I prefer this type of fish to others I have tried. It's just right tender, but not chewy like scallops or shrimp tend to be. I cut down on the radish.