Best 6 Shrimp And Mahi Mahi Citrus Ceviche Recipes

SHRIMP AND MAHI-MAHI CEVICHE

Steps:

• For the chipotle-lime poached shrimp: Combine the chipotles, lime juice, wine and salt with 4 cups water in a pot and bring to a boil. Prepare an ice water bath.
• Add the shrimp to the boiling liquid, reduce the heat to medium and poach the shrimp for 4 minutes. Remove the shrimp from the poaching liquid and chill in the ice bath. Slice the shrimp lengthwise along the seam.
• Cool the poaching liquid and store the shrimp in the chilled poaching liquid until ready to use.
• For the ceviche: Remove the shrimp from the poaching liquid. Combine the mahi-mahi, jalapenos, cantaloupe, honeydew, red onions, and shrimp in a large bowl.
• In another bowl, whisk together the lime juice, grapeseed oil, salt, sriracha and pepper. Pour over the fish and shrimp mixture and mix well. Store in the refrigerator 10 minutes before serving.
• For Plating: Spread the cream cheese on the bottom of 6 martini glasses and use it to "glue" the glasses to the centers of 6 serving plates. Divide the ceviche among the glasses. Garnish each with 2 sprigs of watercress and spread 10 tortilla chips around each glass.

SHRIMP AND MAHI-MAHI BURRITO

Steps:

• First we add the shrimp and fish to the grill. Then we add the onion, bell pepper, tomato and corn. We cook everything well and then top it all with the shredded cheese, letting the cheese start to melt.
• At this point, we heat the tortillas up on the grill and transfer them to the prep table. The tortillas are layered with refried beans, Tomato Rice, the ingredients from the grill, lettuce and pico de gallo, and sprinkled with chives.
• We then add all five salsas before rolling up those fine burritos. The rolled burritos are placed back on the grill and cooked for a solid 30 seconds on all four sides, until crispy outside and heated through.
• The rolled burritos are wrapped in foil and ready to serve!
• Heat oil in a paella pan. Add the onions and garlic; cook until softened. Add the rice; fry until toasted. Add 2 cups of tomato puree. Simmer for 30 mins.
• Combine the tomatoes, onions, cilantro and lime juice in bowl. Add salt to taste. Mix well.
• Add the avocados, onions, cilantro, lime juice, a little salt and 2 cups water to a blender; blend well.
• Throw the tomato, onion and garlic on a grill. When cooked, blend with some cilantro, salt and pepper.
• Add the chipotles and milk to a blender; blend well. Add the cream cheese and a touch of salt; blend again.
• Grill the habaneros and the onion half. Add to a blender with water and salt; blend well.
• Add the chipotles and some tamarind sauce to a blender; blend well.

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.

CITRUS CEVICHE

Steps:

• In a medium bowl, combine the lemon juice, lime juice, orange juice, ginger and olive oil. Add the sea bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be opaque. Add the cilantro, onion, and avocado. Season, to taste, with salt and pepper.

SHRIMP SMOTHERED MAHI MAHI RECIPE - (3/5)

Steps:

• 1. In large skillet, add diced tomatoes and diced onions. Saute with butter for about 8 mins until tender. Add whipping cream and shredded pepper jack cheese and mix until smooth. 2. In another skillet place your shrimp, sprinkle with blackening seasoning, and cook on medium heat with olive oil for about 6 mins. Add the cooked shrimp to the cheese sauce and cook on low heat for about 5 mins. 3. While the sauce continues to cook, in a third skillet, take your Mahi Mahi filets and cover with black seasoning on each side. 4. Over medium high heat with olive oil, place the filets down and cook for 3 mins on each side. After 6 mins, place the shrimp-cheese sauce over the fish and simmer for 10 mins. Sprinkle the minced cilantro over the mixture.

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.