Chef Jeffrey Saad's Mahi Mahi Ceviche
• ½ lb. fish (mahi mahi, snapper or white fish of choice)
• 1½ C fresh lime juice
• 3 TB red onion, finely chopped
• 2 tsp finely chopped Serrano chile
• 3 TB mint, chopped
• 3 TB cilantro, chopped
• ¼ Ea avocado, diced
• 2 TB coconut milk
• 3 TB chopped tomato
• 1 large pinch salt
Cut fish into 1¼" cubes. Make sure there is no skin or bone.
Place in bowl or container small enough to allow the fish to be submerged.
Add lime juice and stir. Let sit about 4 minutes or until fish is opaque.
Drain off lime juice and discard.
Place pickled fish in a bowl. Add remaining ingredients and stir gently.
Serve in a martini glass on a piece of banana leaf, colored napkin or doile of choice.
Serve with chips.
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