Mahi Mahi Ceviche
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.
INGRIDIENT
DIRECTION
Step: 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.
Step: 2
Stir avocado, cucumber, orange, chives, radish, cilantro, and olive oil into mahi mahi mixture until completely coated. Season with salt.
NUTRITION FACT
Per Serving: 117 calories; protein 11.4g; carbohydrates 6.5g; fat 5.6g; cholesterol 41.5mg; sodium 247mg.
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