Mahi Mahi Ceviche Recipe

1. Begin by dicing the fish into half-inch cubes. For easier cutting, place the fish in the freezer for 15-20 minutes.
2. In a bowl, combine the diced fish with the lemon and lime juice, coarsely chopped jalapeño, and half of the sliced red onion. Add a couple of pinches of salt.
3. Allow the mixture to marinate in the refrigerator for 5 minutes to 24 hours, depending on your preferred texture. If unsure, taste a small portion occasionally until you achieve your desired texture.
4. After marinating, drain the fish from the juice and remove the pieces of jalapeño.
5. Gently stir in the diced avocado, the remaining sliced onion, and the minced jalapeño.
6. Taste the ceviche and season with additional salt if necessary.
7. Note that the bitterness of citrus juice can vary. If your juice is too bitter, consider adding a drizzle of olive oil to balance the flavors.

Pro Tips:

• When slicing or dicing the fish into cubes, place it in the freezer for 15-20 minutes to make it easier to cut cleanly.
• Use a sharp knife for precise cutting.
• If the citrus juice turns out bitter, adding a bit of olive oil can help mellow the bitterness.
• The marinating time for the fish in the citrus juice can vary from 5 minutes to 24 hours. Taste the ceviche intermittently until you achieve your desired texture. Keep in mind that the fish will continue to “cook” as it’s stored. We found the best results after approximately 12 hours.