mahi mahi ceviche
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Island-style Mahi Mahi Ceviche

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Let me start by saying that when I first moved to Grand Cayman two years ago, I was by no means a fish eater. I would nibble a bite of my fiance’s filet but would hardly be adventurous when it came to my own plate. I wouldn’t dare risk ordering fish in the event that it was “too fishy” and I couldn’t eat it, ultimately lamenting over the fact that I didn’t go for another dish.

But, how does one live in the culinary capital of the Caribbean and not eat fish? I can’t tell you how many shocked expressions I’ve gotten when out to eat with friends here.

I must have grown a new crop of taste buds or something because these days, I am all over it. Particularly when it comes to mahi mahi, which was my primary choice as I weaned myself onto fish. I cannot get enough, and there is literally no better place to get a fresh catch than here in the Cayman Islands.

One of the go-to appetizers here is ceviche, which is fresh raw fish cooked in citrus juices. Sounds like a brave feat A for a former fish hater, no? Safe to say I am now a grown up.

My fiance and I have officially mastered the art of homemade ceviche, and I kid you not when I say that it is restaurant grade. So fresh, so flavorful and so clean. Who needs to go out to eat?

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Ingredients

Red, green & yellow Scotch Bonnet peppers (about 1/2 pepper in total when chopped and combined)
1/4 green pepper
1/4 red pepper
2-3 shallots
1/3 red onion
1/2 cup cilantro
1/2 mango
5-6 limes
1-2 blood oranges or sweet oranges
1 tomato
1lb mahi mahi*
Sea salt or Kosher salt
Black pepper
Pinch of sugar

Island-style Mahi Mahi Ceviche

Steps

  1. Juice limes and red oranges and remove seeds. Strain juice to remove pulp. Set aside.
  2. FINELY chop peppers, shallots, red onion, and mango and combine in a bowl. Chop at least 1/2 cup cilantro (the more, the better) and set aside.
  3. Dice the tomato and drain the excess water. Mix with salt and some of the chopped cilantro in a separate bowl.
  4. Filet mahi mahi and dice into 1/2-inch cubes.
  5. Add salt, pepper and sugar to the fresh fish, then add citrus juice. Stir until evenly distributed.
  6. Combine chopped vegetables and mahi mahi.
  7. Cover mixture with saran wrap and refrigerate for at least 20 minutes (this cooks the fish).
  8. Once cooked, stir and add the rest of the cilantro and the diced tomato.
  9. Serve chilled with plantain chips, rice crackers or nacho chips.

*grouper and snapper are also really good with this recipe

NOTE: Do not use frozen fish for any ceviche recipe. Fresh is best!

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