Best 2 Mahi Mahi Ceviche Recipes

**Dive into the Zesty Delights of Mahi-Mahi Ceviche: A Culinary Journey through Three Unique Recipes**

Embark on a tantalizing culinary adventure with our exploration of three distinct mahi-mahi ceviche recipes. This delectable dish, originating from Peru, takes center stage, showcasing the vibrant flavors of fresh mahi-mahi, harmoniously blended with tangy citrus, zesty herbs, and aromatic spices. From the classic Peruvian-style ceviche to a tropical twist with mango and avocado, and a spicy kick from habanero peppers, these recipes offer a delightful range of options to suit every palate. Prepare to be captivated by the vibrant colors, invigorating aromas, and explosion of flavors that define this quintessential seafood dish. Let's dive in and discover the secrets behind crafting the perfect mahi-mahi ceviche, one recipe at a time.

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

Tips:

Fresh is best: Use the freshest mahi-mahi you can find. Fresh fish will have a mild, sweet flavor and a firm texture.
Cut the fish into small pieces: This will help the ceviche to cook evenly and will make it easier to eat.
Use a sharp knife: A sharp knife will help you to cut the fish into even pieces and will prevent the fish from tearing.
Marinate the fish for at least 30 minutes: This will allow the fish to soak up the flavors of the marinade and will help to tenderize it.
Use a variety of citrus juices: This will give the ceviche a complex and flavorful taste. Lime juice is a classic choice, but you can also use lemon juice, orange juice, or grapefruit juice.
Add some heat: If you like spicy food, you can add some chopped chili peppers or jalapeños to the ceviche. You can also add some minced garlic or ginger for a more savory flavor.
Serve the ceviche chilled: Ceviche is best served chilled, so make sure to refrigerate it for at least an hour 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 personal taste. So, next time you are looking for a new and exciting way to enjoy mahi-mahi, give this ceviche recipe a try. You won't be disappointed!