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Mahi-Mahi Ceviche with Jalapeños and Coconut

Mahi-Mahi Ceviche with Jalapeños and Coconut


  • 1 pound mahi-mahi fillets, cut lengthwise into 1/4-inch thick strips
  • 1 1/2 cups fresh lime juice
  • 1 1/2 tablespoons dried Mexican oregano
  • 1/2 red onion, thinly sliced
  • 4 jalapeño chiles, seeded; 2 minced, 2 thinly sliced
  • 1/4 cup toasted unsweetend shredded coconut
  • 3 tablespoons chopped fresh cilantro

Recipe Preparation

  • 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.

Recipe by Roberto Santiba ezReviews Section

Watch the video: Mahi Mahi Mango Ceviche (October 2021).