Mahi Mahi Ceviche with Chips

Cool summer munchies courtesy of the Wine and Food Corner

Ceviche is diced fish ‘cooked’ by marinating it in lime or citrus juice. Every summer my neighbors, Tom and Carol, would catch Dorado (Mahi Mahi) in Mexico and bring some home to share with me. Then on hot summer nights we’d make up a bowl of Mexican style ceviche and leisurely scoop it up with chips while sitting next to the pool. Naturally, cold Mexican was especially good with this.

The first time you make this you’ll be amazed that fresh lime juice will actually cook the fish; the texture and taste is that of cooked fish. But no heat is involved in the cooking, and it’s ready in just one hour. Then once you taste the results you’ll be amazed and wishing you had tried this before.

Recipe

Ingredients:

1 pound Mahi Mahi or other firm white fish, diced

1 cup fresh lime juice, or a mix of lime juice and lemon juice

1 med. Tomato, or 3 Roma Tomatoes, diced

1/3 cup diced Red Onion.

3 Tbls minced Cilantro

1/2 Jalepeno , seeded, finely diced ( or to taste)

some sliced green onion

-Other commonly used ingredients, each is optional: Avocado, Black Beans, Corn, Radish

To Make: Combine all ingredients in a bowl. Make sure the juice covers all the fish, and occasionally stir to ensure lime juice is in contact with all surfaces of the diced fish. Marinate for 50 to 60 minutes, up to 3 hours. Drain off the lime juice. Enjoy with chips or crackers.

This also makes some terrific tacos which remind me of something I’d get in San Diego. Makes me wish I was on Solano Beach looking for the green flash. Buenos noches.