Mahi Mahi Ceviche

Rating: 4.92 stars
25 Ratings
  • 5 star values: 23
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

By Chef John

Gallery
8 more images

Recipe Summary

prep:
30 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • Stir avocado, cucumber, orange, chives, radish, cilantro, and olive oil into mahi mahi mixture until completely coated. Season with salt.

Nutrition Facts

Per Serving:
117 calories; protein 11.4g; carbohydrates 6.5g; fat 5.6g; cholesterol 41.5mg; sodium 247mg. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

Brad Edwards
Rating: 5 stars
04/12/2015
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, easy to prepare, can make it several hours before serving except for mixing the last parts in. We loved it! Read More
Helpful
(12)
25 Ratings
  • 5 star values: 23
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Brad Edwards
Rating: 5 stars
04/12/2015
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, easy to prepare, can make it several hours before serving except for mixing the last parts in. We loved it! Read More
Helpful
(12)
chefdouda
Rating: 5 stars
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. Read More
Helpful
(8)
therealogjedi
Rating: 5 stars
09/10/2017
Thank you, Chef John! This ceviche was delicious! Read More
Helpful
(3)
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Carol
Rating: 5 stars
08/06/2017
Very good great with Tostitos scoops. Read More
Helpful
(1)
josh gracia
Rating: 5 stars
04/17/2016
Civiche was bomb! Read More
Shauna
Rating: 5 stars
12/31/2018
I made it with shrimp and green onions. Doubled everything but the lemon and lime. It's delicious! Read More
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fcragility
Rating: 4 stars
09/28/2018
We liked this recipe. My first time making ceviche. It was just a little too acidic for my taste otherwise it was very tasty. I made this pretty much exactly as directed. I did drain most of the lime/lemon juice before mixing the rest of the ingredients. I also used an unripe or hard avocado so it would hold up better. Read More
Gloria Moore
Rating: 5 stars
10/28/2019
I will have to cook the Maui Maui in the cervechi Read More
Pirate Chef
Rating: 5 stars
08/18/2020
Used crab and shrimp instead of fish. Awesome! Read More
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