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?
Red, green & yellow Scotch Bonnet peppers (about 1/2 pepper in total when chopped and combined)
1/4 green pepper
1/4 red pepper
1/3 red onion
1/2 cup cilantro
1-2 blood oranges or sweet oranges
1lb mahi mahi*
Sea salt or Kosher salt
Pinch of sugar
Island-style Mahi Mahi Ceviche
- Juice limes and red oranges and remove seeds. Strain juice to remove pulp. Set aside.
- 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.
- Dice the tomato and drain the excess water. Mix with salt and some of the chopped cilantro in a separate bowl.
- Filet mahi mahi and dice into 1/2-inch cubes.
- Add salt, pepper and sugar to the fresh fish, then add citrus juice. Stir until evenly distributed.
- Combine chopped vegetables and mahi mahi.
- Cover mixture with saran wrap and refrigerate for at least 20 minutes (this cooks the fish).
- Once cooked, stir and add the rest of the cilantro and the diced tomato.
- 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!