Best 6 Shrimp And Mahi Mahi Citrus Ceviche Recipes

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Indulge in a culinary journey to the vibrant coastlines of Latin America with our tantalizing Shrimp and Mahi-Mahi Citrus Ceviche extravaganza. This refreshing seafood delight, brimming with the zest of citrus fruits, tantalizes your taste buds with every bite. Dive into the depths of flavor as tender shrimp and succulent mahi-mahi dance harmoniously in a tangy marinade, complemented by a symphony of crisp vegetables and aromatic herbs.

In addition to our star Shrimp and Mahi-Mahi Citrus Ceviche, embark on a ceviche adventure with our diverse array of recipes, each offering a unique twist on this classic dish:

- **Salmon Citrus Ceviche**: Experience the delicate flavors of salmon gently cured in zesty citrus juices, creating a light and refreshing ceviche that bursts with brightness.

- **Mixed Seafood Ceviche**: Embark on a seafood odyssey with a combination of shrimp, scallops, and calamari, marinated in a vibrant citrus and herb blend, resulting in a symphony of flavors and textures.

- **Vegan Ceviche**: Delight in the plant-based wonders of vegan ceviche, featuring an assortment of colorful vegetables and fruits, marinated in a tangy citrus and herb dressing, delivering a satisfying and nutritious culinary experience.

- **Ceviche Verde**: Immerse yourself in the vibrant world of green ceviche, where tangy tomatillos and fresh herbs create a herbaceous and flavorful marinade for succulent seafood, resulting in a dish that bursts with color and zest.

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

SHRIMP AND MAHI-MAHI CEVICHE



Shrimp and Mahi-Mahi Ceviche image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h35m

Yield 6 servings

Number Of Ingredients 18

2 chipotle peppers in adobo sauce
1/2 cup fresh lime juice
1/2 cup white wine
2 tablespoons kosher salt
18 extra-large (16-20) shrimp, peeled, deveined and tails removed
24 ounces mahi-mahi, sliced on the bias 1/2-inch-by-1/2-inch-by-1/8-inch-thick
2 jalapenos, seeded, ribs removed and minced
3 cups large-diced cantaloupe
3 cups large-diced honeydew
1 cup julienned red onions
1 cup fresh lime juice
1/2 cup grapeseed oil
1 teaspoon kosher salt
1 teaspoon sriracha
1/4 teaspoon freshly ground black pepper
6 tablespoons cream cheese
12 sprigs watercress
60 tortilla chips

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



Shrimp and Mahi-Mahi Burrito image

Provided by Food Network

Categories     main-dish

Time 10h20m

Yield 4 burritos

Number Of Ingredients 46

400 grams (14 ounces) peeled jumbo shrimp
400 grams (14 ounces) marinated mahi-mahi fillet (see Cook's Note)
120 grams (4 ounces) onion, diced
120 grams (4 ounces) green bell pepper, diced
120 grams (4 ounces) tomato, diced
80 grams (3 ounces) corn
160 grams (5.5 ounces) shredded cheese (a mix of Cheddar, Monterrey Jack, Chihuahua and Asadero)
4 large flour tortillas
200 grams (7 ounces) refried pinto beans
200 grams (7 ounces) Mexican-Style Tomato Rice, recipe follows
160 grams (5.5 ounces) lettuce, shredded
120 grams (4 ounces) Pico de Gallo, recipe follows
20 grams (3 ounces) chives, minced
Guacamole
Salsa Roja
Chipotle Sauce
Habanero Salsa
Salsa de Tamarindo
Vegetable oil, for pan
1/2 onion, diced
1 clove garlic, chopped
1 cup rice
2 cups tomato puree
2 tomatoes, cubed
1/2 onion, cubed
10 leaves fresh cilantro, chopped
Juice of 1 lime
Salt
6 avocados
1/2 onion, coarsely chopped
50 grams (2 ounces) fresh cilantro
Juice of 2 limes
Salt
1 kilogram (2.2 pounds) tomato
1/2 onion
1 clove garlic
Fresh cilantro
Salt and pepper
1 scoop chipotles in adobo
1/2 liter (17 ounces) milk
2 tablespoons cream cheese
Salt
1 kilogram (2.2 pounds) habanero peppers
1/2 onion
1 scoop chipotles in adobo
Tamarind sauce

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



Mahi Mahi Ceviche image

Provided by Amanda Freitag

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

1 pound mahi mahi, diced
1 cup lime juice
2 teaspoons salt
2 cloves garlic, minced
1/4 red onion, thinly sliced
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
Pinch cayenne
2 Roma tomatoes, diced
1 jalapeno, seeded and diced
1/2 avocado, diced

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



Citrus Ceviche image

Provided by Food Network

Time 2h10m

Yield 4 servings

Number Of Ingredients 10

1/2 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1 teaspoon grated fresh ginger
2 tablespoons extra virgin olive oil
1 pound fresh sea bass, skinless and cut into 1/4-inch slices
1/4 cup chopped fresh cilantro
1 small onion, thinly sliced
2 avocados, peeled, pitted and cut into chunks
Salt and pepper

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)



Shrimp Smothered Mahi Mahi Recipe - (3/5) image

Provided by MMzz4444

Number Of Ingredients 7

4 Mahi Mahi Filets (8 oz) each
1/2 diced tomato
1/2 yellow onion, diced
1/4 cup minced cilantro
8 oz jumbo shrimp
8 oz shredded Pepper Jack cheese
3/4 cup heavy whipping cream

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



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

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

Tips:

  • Use fresh, high-quality seafood. This is essential for making a delicious ceviche. Look for seafood that is firm and has a fresh smell.
  • Cut the seafood into small pieces. This will help it to marinate more evenly.
  • Use a variety of citrus juices. This will give the ceviche a more complex flavor. Lime juice is a classic choice, but you can also use lemon juice, orange juice, or grapefruit juice.
  • Add some chopped onion, cilantro, and jalapeno peppers. These ingredients will add flavor and texture to the ceviche.
  • Marinate the ceviche for at least 30 minutes. This will allow the flavors to meld together.
  • Serve the ceviche chilled. This is best served as an appetizer or light meal.
  • Garnish the ceviche with fresh cilantro and lime wedges. This will add a pop of color and flavor.

Conclusion:

Ceviche is a refreshing and flavorful dish that is perfect for a summer party or gathering. It is easy to make and can be tailored to your own personal taste. With a few simple tips, you can make a ceviche that will impress your friends and family. So next time you are looking for a delicious and easy appetizer or light meal, give ceviche a try. You won't be disappointed!

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