When I was around 19 or 20 years old I had this girlfriend whose parents owned a little house in the Florida Keys. It was a nice set-up with a couple of boats, a small beach and a roof deck that provided magnificent views of the ocean. I’d go down there with her every weekend and we would swim, party, go nude wake-boarding (go ahead and enjoy that mental image), fish, eat, explore and just be ourselves in that little slice of heaven at the end of the world. One of the many joyful experiences that jumps to mind were all the succulent meals made from the most freshly caught seafood I had ever had. My girlfriend’s dad and his friends would return from a morning of fishing The Gulf with a bountiful cornucopia of oceanic delights the likes of which I’d never seen! Spiny lobster, stone crabs, oysters, octopus, shrimp and all manner of fish–snapper, wahoo, grouper, mackerel and of course, mahi-mahi.
One evening after a full day spent tubing around mangrove micro-islands in a small boat, we pulled up to their dock and came upon a most enchanting scene. The tiny yard off of the dock had a tiki bar on one side, surrounded by coconut trees. The tiki had been brilliantly lit with Christmas lights, and an open cooler that was overflowing with ice and beer was a welcoming sight! In the briny air hung the aromas of pan-roasted snapper, deep-fried shellfish, garlicky Caribbean-style seafood stew, rum and cigars. It was magical! As I tied the boat to the dock giddy with anticipation of the bacchanalia we were about to have, I noticed that most everyone was hunched over something at the end of the little bar. As I walked over, bristling with curiosity, I saw a huge bowl of the most colorful and alluring ceviche I’d ever seen. Nestled in a mound of crushed ice, the ceviche was a marvelous combination of red and yellow bell peppers, purple onions, vibrant green cilantro, jalapenos, spices and…MANGO!?
I was instantly intrigued and had to savor this masterpiece. I placed a heaping scoop onto a plantain chip, added a couple dashes of hot sauce and greedily stuffed that tasty rainbow into my mouth. The way the brininess of the tender fish commingled with the tart citrus juices was a revelation! The fruity sweetness of the mango and the piquant sweetness of the bell peppers brought balance to all the other flavors with a clean, herbaceous burst of cilantro at the finish. Each bite, lightly enveloped in the heat of the jalapeños, was a symphony of flavors–I was hooked. It was one of those treasured moments that I knew was going to live forever in my memories and in my heart. In that moment I felt that rare sensation where all is right in the world.
We spent the rest of the evening watching the last light of the sun sparkle on the water, consuming vast quantities of ceviche and rum, playing dominos, singing and laughing. Every time I make this ceviche I am transported to that peaceful place and am filled with gratitude for the many wonderful experiences I had there. May it transport you to your special place.
This recipe works best with fresh mahi-mahi fillets, but frozen works as well.
mahi mango ceviche
1 lb. mahi-mahi fillet
1 cup fresh lime juice
½ cup fresh lemon juice
½ cup fresh orange juice
1 cup + ½ cup fresh mango, peeled/small dice
¼ cup red bell pepper, seeded/finely diced
¼ cup yellow bell pepper, seeded/finely diced
¼ cup red onion, peeled/finely diced
1 tbsp. fresh jalapeño, seeded/finely diced
3 tbsp. fresh cilantro leaves, chopped
2 tsp. each of lime, lemon and orange zest
2 tsp. Tajin seasoning
½ tsp. crushed red pepper flakes
sea salt and white pepper, to taste
Rinse the mahi fillets under cold running water, and then pat dry with paper towels. If using frozen fillets, thaw thoroughly in the refrigerator, then rinse and pat dry. Dice the mahi fillets into ½” cubes and place in a bowl. Add the citrus juices and toss well to thoroughly coat the fish cubes. Cover and marinate in the refrigerator for at least 45 minutes, up to 3 hours. Note that the longer the fish marinates the more tender it will get, however, if left to sit for too long it will become mushy.
Strain the marinated mahi, reserving 1 cup of the marinade, or “cooking” liquid. Add all ingredients, except the ½ cup fresh-diced mango into a bowl, including the reserved citrus marinade and toss gently to thoroughly combine. Cover and place in the refrigerator for 20-30 minutes to allow all of the flavors to come together. Garnish with the ½ cup cubed mango and a sprinkling of Tajin seasoning.
Serve with fried plantain chips, tortilla chips, pita chips or naan. It’s a deliciously light and refreshing dish that tantalizes the senses and chills you out!
wine pairing: your favorite Sauvignon Blanc
This varietal pairs wonderfully with this dish! The high acidity of the wine complements the citrus and fresh fish flavors, along with the saline and herbaceous notes that are characteristic to it.
beer pairing: An ice-cold Pacifico Clara
…A thing of splendiferous beauty here. The grassy-citrus aromas with just a touch of malty grain and hop accents match wholly with the sweetness of the mango. Sometimes you just gotta roll with the classics.
musical pairing: Rastaman Vibration – Bob Marley
mahi mango ceviche
- Total Time: 3–6 hours
- Yield: serves 8–10
Description
Nothing says relaxation like a chilled glass of ceviche! This variation featuring fresh Mahi and mango will transport you to a breezy, sun-drenched shore.
Free from: gluten + soy + dairy + tree nut + peanut + fish + shellfish + trans fats.
Ingredients
1 lb. mahi-mahi fillet
1 cup fresh lime juice
½ cup fresh lemon juice
½ cup fresh orange juice
1 cup + ½ cup fresh mango, peeled/small dice
¼ cup red bell pepper, seeded/finely diced
¼ cup yellow bell pepper, seeded/finely diced
¼ cup red onion, peeled/finely diced
1 tbsp. fresh jalapeño, seeded/finely diced
3 tbsp. fresh cilantro leaves, chopped
2 tsp. each of lime, lemon and orange zest
2 tsp. Tajin seasoning
½ tsp. crushed red pepper flakes
sea salt and white pepper, to taste
Instructions
Rinse the mahi fillets under cold running water, and then pat dry with paper towels. If using frozen fillets, thaw thoroughly in the refrigerator, then rinse and pat dry. Dice the mahi fillets into ½” cubes and place in a bowl. Add the citrus juices and toss well to thoroughly coat the fish cubes. Cover and marinate in the refrigerator for at least 45 minutes, up to 3 hours. Note that the longer the fish marinates the more tender it will get, however, if left to sit for too long it will become mushy.
Strain the marinated mahi, reserving 1 cup of the marinade, or “cooking” liquid. Add all ingredients, except the ½ cup fresh-diced mango into a bowl, including the reserved citrus marinade and toss gently to thoroughly combine. Cover and place in the refrigerator for 20-30 minutes to allow all of the flavors to come together. Garnish with the ½ cup cubed mango and a sprinkling of Tajin seasoning.
Serve with fried plantain chips, tortilla chips, pita chips or naan.
Notes
pairings:
wine: Sauvignon Blanc pairs wonderfully with this dish! The high acidity of the wine complements the citrus and fresh fish flavors, along with the saline and herbaceous notes that are characteristic to this wine.
beer: An ice-cold Pacifico Clara is a thing of splendiferous beauty here. The grassy-citrus aromas with just a touch of malty grain and hop accents match wholly with the sweetness of the mango. Sometimes you just gotta roll with the classics!
musical: Rastaman Vibration – Bob Marley
brujo’s notes:
- If mahi-mahi is not available, most firm-fleshed white fish will work with this recipe. Grouper, snapper and halibut have all worked well in the past.
- This recipe works best with fresh mahi-mahi fillets, but frozen would work here, as well. Same goes for the mango. You can buy frozen mango chunks at the supermarket. Thaw about halfway, then dice. It makes it easier to cut this way.
- Category: appetizer alchemy, gluten-free hoodoo, salad enchantment, sides sorcery
Keywords: mahi mango citrus ceviche
