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Mahi Mahi Ceviche Recipe

Recipe by: 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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook
  • Ready In1 h 30 m
  • 1Stir 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.
  • 2Stir avocado, cucumber, orange, chives, radish, cilantro, and olive oil into mahi mahi mixture until completely coated. Season with salt.
Ingredients
  • 6 servings
  • 116 cals
  • 3/4 pound mahi mahi fillets, diced, or more to taste
  • 1/3 cup lime juice
  • 1/3 cup lemon juice
  • 1 tablespoon minced jalapeno pepper
  • 1/2 teaspoon salt, or to taste
  • 1 pinch dried oregano
  • 1 pinch cayenne pepper
  • 1/2 cup diced avocados
  • 1/2 cup peeled and seeded diced cucumber
  • 1/2 cup diced orange segments
  • 1/2 cup chopped fresh chives
  • 2 tablespoons radishes, sliced
  • 1 tablespoon chopped cilantro
  • 1 tablespoon olive oil
Nutrition

Amount per serving ( 5 total)

  • Calories:
    116
    6%
  • Fat:
    5.6
    9%
  • Carbs:
    6.5
    2%
  • Protein:
    11.4
    23%
  • Cholesterol:
    42
    14%

Based on a 2,000 calorie diet

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