Mahi Mahi Ceviche Recipes
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.
Provided by Chef John
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 1h30m
Yield 6
Number Of Ingredients 14
Steps:
- 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.
- Stir avocado, cucumber, orange, chives, radish, cilantro, and olive oil into mahi mahi mixture until completely coated. Season with salt.
Nutrition Facts : Calories 116.5 calories, Carbohydrate 6.5 g, Cholesterol 41.5 mg, Fat 5.6 g, Fiber 2.1 g, Protein 11.4 g, SaturatedFat 0.8 g, Sodium 247 mg, Sugar 2.2 g
MAHI MAHI CEVICHE
Provided by Amanda Freitag
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the mahi mahi, lime juice, salt, garlic and onions. Cover and refrigerate for 1 hour.
- Stir in the cilantro, oil, cayenne, tomatoes, jalapenos and avocados, and serve.
SHRIMP AND MAHI MAHI CITRUS CEVICHE
Provided by Guy Fieri
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the ceviche: Place the shrimp into a pot of salted water. Place over medium heat and cook until just starting to turn opaque, 2 to 3 minutes. Drain before adding to the rest of the ceviche.
- Meanwhile, dice the mahi mahi into 1/4-inch pieces and set aside in a large nonreactive bowl.
- Peel the celery and place in a food processor with the lime juice and orange juice. Puree until smooth and set aside. Add the celery puree to the fish and sprinkle with the cumin, cayenne and some salt and black pepper. Add the shrimp and stir well to incorporate. Cover and chill the ceviche in the fridge for 15 to 20 minutes. The shrimp will turn pink and the fish will turn white when cooked. Toss with the cilantro just before serving.
- For the tortilla strips: In a large cast-iron pot over medium-high heat (or in countertop fryer), bring the oil to 325 degrees F. Add the tortilla strips and fry until golden brown, 3 to 4 minutes. Remove to towel-lined dish and drain. Season with salt.
- To plate: Spoon the ceviche into a serving bowl and garnish with the tortilla strips and lime wedges.
MAHI-MAHI CEVICHE WITH JALAPENOS AND COCONUT
Steps:
- Combine fish, lime juice, and oregano in large glass bowl. Sprinkle with salt. Chill until fish turns opaque, stirring occasionally, about 50 minutes.
- Strain almost all lime juice from fish; return fish to bowl. Stir in onion, minced and sliced jalapeños, coconut, and cilantro. Season with salt. Chill at least 20 minutes and up to 2 hours. Serve in Martini glasses. Pass crackers separately.
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