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Mahi Mahi Ceviche

Rated as 4.92 out of 5 Stars
56k

"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 116
Original recipe yields 6 servings

Directions

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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 6.5 11.4 42 247 Full nutrition

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Reviews

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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!

Very good, great with Tostitos scoops.

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.

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.

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 :)