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Mahi Mahi Ceviche

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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1 h 30 m servings 116 cals
Original recipe yields 6 servings

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  • Prep

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  1. 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.
  2. Stir avocado, cucumber, orange, chives, radish, cilantro, and olive oil into mahi mahi mixture until completely coated. Season with salt.

Nutrition Facts

Per Serving: 116 calories; 5.6 g fat; 6.5 g carbohydrates; 11.4 g protein; 42 mg cholesterol; 247 mg sodium. Full nutrition

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Read all reviews 9
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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, ...

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.

Thank you, Chef John! This ceviche was delicious!

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.

Very good, great with Tostitos scoops.

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.

Civiche was bomb!

Awesome! Came out perfect! Our first attempt with cerviche :)

Loved it.. left out the orange...