Chef Jeffrey Saad's Mahi Mahi Ceviche

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


  1. Cut fish into 1¼" cubes. Make sure there is no skin or bone.
  2. Place in bowl or container small enough to allow the fish to be submerged.
  3. Add lime juice and stir. Let sit about 4 minutes or until fish is opaque.
  4. Drain off lime juice and discard.
  5. Place pickled fish in a bowl. Add remaining ingredients and stir gently.
  6. Serve in a martini glass on a piece of banana leaf, colored napkin or doile of choice.
  7. Serve with chips.
Chef Jeffrey Saad Cooks Mahi Mahi Ceviche

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