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Mahi-Mahi Ceviche

June 9, 2016

Ceviche de Mahi Mahi

E: I love having ceviche on hot summer days. All you need are some healthy crackers, and some hot sauce like tapatio and you are good to go. Yum! Aside from the wonderful taste of ceviche, I like making it because it is a meal I can make ahead of time and can be made without dirtying up the stove or pans. It’s a one-pot meal so to speak. The only caveat is that the fish cooks by way of acidity from the lemon so it needs time for the cells to be denatured. The smaller you cut the fish, the quicker it will cook. However, I’m a big fan of ahi-tuna and sushi so I don’t mind the big chunks of fish, and don’t mind if they are slightly undercooked.

 

1 lb mahi-mahi, roughly chopped

1-2 cups of freshly squeezed lime juice

salt to taste

This requires an overnight preparation, or at minimum 4 hours prior to eating, depending on how fine the raw fish is cut.

 

2 cups tomatoes, diced (without seeds or tomato juice)

¼ cup white onion, finely diced

1 jalapeno, minced

½ cup cilantro, chopped

1 cucumber, finely dice

1 avocado, rough dice

salt and pepper

 

Cut your fish into cubes. You want to cut them small enough so that the lemon juice can cook the meat through. Let it marinade overnight if possible. Drain the lemon juice out with a colander. Add salt to taste. Add all of the veggies.

Tip: You can make this ahead of time, then when you are ready to serve you would combine your fish with the chopped veggies.

Tip: When you cut the tomato you want to cut down length wise so that you are separating the core of the tomato from the walls of the skin. Then dice of the wall of the tomato. This will prevent extra acid from the seeds and juice from seeping into the ceviche and making it runny and watery. However, if you don’t mind it, then go ahead and dice it as you normally would.


You can serve ceviche a variety of ways. If you are making it a main meal, you can serve it with an entire tostada, then layer the ceviche and top with hot sauce like Tapatio or Valentina, which are staples in Mexican cooking. Some people like to add a thin layer of mayonnaise on the tostada before the layer of ceviche. Another way is to serve it in a decorative vessel and add saltines or your choice of crackers on the side for dipping. You can also just top it on a big plate of salad. Hope you like it.

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