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
