Best 7 Grilled Mahi Mahi Ceviche Style Recipes

MAHI MAHI CEVICHE

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.

MAHI MAHI CEVICHE

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.

GRILLED MAHI MAHI SANDWICHES

Steps:

• Preheat a grill to medium high. Combine the ketchup, soy sauce, chili-garlic sauce and sesame oil in a small bowl; season with a pinch of salt and set aside. Combine the paprika, brown sugar, garlic powder and cayenne in a small dish; sprinkle and rub all over the fish, then season on both sides with salt and black pepper.
• Toast the buns cut-side down on the grill until lightly marked, 30 seconds to 1 minute; set aside. Add the fish to the grill and cook until lightly charred and just cooked through, 4 to 5 minutes per side.
• Spread a thin layer of mayonnaise on the bottom buns, then spread with some of the ketchup sauce. Top each with a lettuce leaf, some sliced onion, a slice of pineapple and a piece of fish. Generously spread the top buns with more ketchup sauce and place on top of the sandwiches.

GRILLED MAHI-MAHI SANDWICHES

Steps:

• For the pickled red onions: Thinly slice the red onion, then pack into a 16-ounce mason jar. Add the pickling spice. Heat the vinegar, salt, sugar and 1 cup water in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Cool about 5 minutes, then pour over the onions. Set aside to cool to room temperature for at least 1 hour, then refrigerate until ready to use.
• For the garlic aioli: Combine the mayonnaise, lemon juice, garlic salt, salt and pepper in a small bowl. Cover and refrigerate until ready to use.
• For the sandwiches: Preheat the grill to medium-high heat.
• Mix together the garlic powder, paprika and a pinch of salt and pepper in small bowl. Coat the fish evenly with the oil and sprinkle the seasoning mixture on both sides.
• Spray the grill grates with cooking spray, then grill the fish until just cooked through, 3 minutes on each side. Just before the fish is finished, add the rolls to the grill and toast for 1 minute. (See Cook's Note.)
• Assemble the sandwiches with the grilled ciabatta, fish, garlic aioli, pickled onions and arugula.

GRILLED MAHI-MAHI WITH MOJO

Steps:

• Put the garlic and olive in a small microwave-safe bowl, cover with plastic, and microwave on HIGH until the garlic is soft and aromatic, 1 to 2 minutes. (Alternatively, heat the oil and garlic in a small saucepan over medium heat until the garlic is softened.) Stir in the lime juice, cilantro leaves, and salt. Set aside until ready to serve.
• Prepare an outdoor grill to medium high heat. Brush the fillets all over with olive oil and season generously with salt and pepper. Lay the fish on the grill, rounded-side down, and leave it until you can lift the fish without it sticking to the grill and there are distinct grill marks, about 5 minutes. (Test it by gently lifting a corner--if it sticks, cook it a bit longer and try again). Carefully turn the fish over and cook until firm to the touch, about another 5 minutes.
• Place a bed of greens on 2 plates. Divide the fish between the plates and brush with some of the mojo. Garnish with cilantro sprigs and serve with the sauce.

EASY GRILLED MAHI MAHI

Steps:

• Preheat a gas grill for medium-high heat (450 degrees F (230 degrees C)) and lightly oil the grate.
• Combine the paprika, oregano, cumin, garlic powder, onion powder, salt, pepper, and cayenne in a small bowl. Brush mahi mahi fillets with olive oil on both sides and season with the spice mixture.
• Grill on the hot grill until golden, 4 to 5 minutes per side. Drizzle with lemon juice and serve.

SHRIMP AND MAHI MAHI CITRUS CEVICHE

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.