Best 2 Mahi Mahi Ceviche Recipes

Mahi mahi ceviche is a delicious and refreshing dish that is perfect for a light lunch or dinner. It is made with fresh mahi mahi, which is a mild-flavored fish that is high in protein and omega-3 fatty acids. Ceviche is typically made with raw fish, which is cured in a marinade of citrus juice, lime juice, and other spices. This process "cooks" the fish without heat and results in a dish that is tender and flavorful. If you are looking for a healthy and easy-to-make recipe for mahi mahi ceviche, this article will provide you with the best recipe and all the necessary steps to prepare this delicious dish.

Here are our top 2 tried and tested recipes!

SHRIMP AND MAHI MAHI CITRUS CEVICHE

Shrimp and Mahi Mahi Citrus Ceviche image

Provided by Guy Fieri

Time 50m

Yield 4 servings

Number Of Ingredients 14

Ingredients

12 ounces large shrimp, shelled, deveined, halved and diced
Kosher salt
12 ounces boneless, skinless mahi mahi fillets (or other firm white fish)
6 ribs celery
1/4 cup lime juice
Juice of 1 orange
2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
Freshly cracked black pepper
2 tablespoons finely chopped fresh cilantro
4 cups canola oil, for frying
Three 6-inch corn tortillas, sliced into strips
Kosher salt
1 lime, cut into wedges

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

Mahi Mahi Ceviche image

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

Ingredients

¾ pound mahi mahi fillets, diced, or more to taste
⅓ cup lime juice
⅓ cup lemon juice
1 tablespoon minced jalapeno pepper
½ teaspoon salt, or to taste
1 pinch dried oregano
1 pinch cayenne pepper
½ cup diced avocados
½ cup peeled and seeded diced cucumber
½ cup diced orange segments
½ cup chopped fresh chives
2 tablespoons radishes, sliced
1 tablespoon chopped cilantro
1 tablespoon olive oil

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

Tips:

Use fresh, high-quality ingredients. This will make all the difference in the flavor of your ceviche.
Choose the right fish. Mahi-mahi is a great option for ceviche because it is a mild-flavored fish that cooks quickly.
Cut the fish into small pieces. This will help it to cook evenly and absorb the marinade.
Use a good marinade. The marinade is what will give your ceviche its flavor, so make sure to use a recipe that you like.
Let the ceviche marinate for at least 30 minutes. This will allow the flavors to meld and develop.
Serve the ceviche chilled. Ceviche is best served cold, so make sure to chill it in the refrigerator for at least 30 minutes before serving.

Conclusion:

Mahi-mahi ceviche is a delicious and refreshing dish that is perfect for a summer party or a light lunch. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make the perfect ceviche every time.