Mahi Mahi Ceviche Recipes

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MAHI MAHI CEVICHE

This mahi mahi ceviche requires a little bit of knife work, but when you consider the seasonal advantage of not using the stove, and just how tasty this really is, I think it's all worthwhile. You can also use shrimp, scallops, swordfish, and snapper.

Provided by Chef John

Categories     Appetizers and Snacks     Seafood     Ceviche Recipes

Time 1h30m

Yield 6

Number Of Ingredients 14



Mahi Mahi Ceviche image

Steps:

  • Stir mahi mahi, lime juice, lemon juice, jalapeno pepper, salt, oregano, and cayenne pepper together in a bowl. Press down fish to completely immerse in liquid. Cover the bowl with plastic wrap and press plastic wrap down so that it is touching the fish. Refrigerate for at least 1 hour, or up to 6 hours.
  • Stir avocado, cucumber, orange, chives, radish, cilantro, and olive oil into mahi mahi mixture until completely coated. Season with salt.

Nutrition Facts : Calories 116.5 calories, Carbohydrate 6.5 g, Cholesterol 41.5 mg, Fat 5.6 g, Fiber 2.1 g, Protein 11.4 g, SaturatedFat 0.8 g, Sodium 247 mg, Sugar 2.2 g

¾ pound mahi mahi fillets, diced, or more to taste
⅓ cup lime juice
⅓ cup lemon juice
1 tablespoon minced jalapeno pepper
½ teaspoon salt, or to taste
1 pinch dried oregano
1 pinch cayenne pepper
½ cup diced avocados
½ cup peeled and seeded diced cucumber
½ cup diced orange segments
½ cup chopped fresh chives
2 tablespoons radishes, sliced
1 tablespoon chopped cilantro
1 tablespoon olive oil

GRILLED MAHI-MAHI, CEVICHE-STYLE

Provided by Alton Brown

Categories     main-dish

Time 2h18m

Yield 4 servings

Number Of Ingredients 10



Grilled Mahi-Mahi, Ceviche-Style image

Steps:

  • Rub the fillets with kosher salt and set aside. In a non-reactive bowl, combine the onion, lime juice, orange juice, jalapeno, sugar and tequila. Mix to dissolve the sugar, and add the fillets to the bowl. Marinate in the refrigerator for 2 hours, turning the fillets once after 1 hour. Remove the fillets from the marinade and set it aside. Pat the fillets dry with paper towels and lightly coat with the olive oil.
  • Heat a grill to high and place the fillets over direct heat until they are just cooked through - opaque at the center but still moist, approximately 3 to 4 minutes per side. While the fish is grilling, transfer the reserved marinade to a saucepan and heat until it is reduced to about 3/4 cup. Using tongs, remove the fillets to serving plates and divide sauce equally among them. Top with the cilantro.

4 skinless mahi-mahi fillets, approximately 2 pounds
2 teaspoons kosher salt
1/2 cup diced red onion
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed orange juice
1 tablespoon minced jalapeno
1/4 cup dark brown sugar, packed
1/4 cup tequila
1 tablespoon olive oil
1/4 cup freshly chopped cilantro leaves

SHRIMP AND MAHI MAHI CITRUS CEVICHE

Provided by Guy Fieri

Time 50m

Yield 4 servings

Number Of Ingredients 14



Shrimp and Mahi Mahi Citrus Ceviche image

Steps:

  • For the ceviche: Place the shrimp into a pot of salted water. Place over medium heat and cook until just starting to turn opaque, 2 to 3 minutes. Drain before adding to the rest of the ceviche.
  • Meanwhile, dice the mahi mahi into 1/4-inch pieces and set aside in a large nonreactive bowl.
  • Peel the celery and place in a food processor with the lime juice and orange juice. Puree until smooth and set aside. Add the celery puree to the fish and sprinkle with the cumin, cayenne and some salt and black pepper. Add the shrimp and stir well to incorporate. Cover and chill the ceviche in the fridge for 15 to 20 minutes. The shrimp will turn pink and the fish will turn white when cooked. Toss with the cilantro just before serving.
  • For the tortilla strips: In a large cast-iron pot over medium-high heat (or in countertop fryer), bring the oil to 325 degrees F. Add the tortilla strips and fry until golden brown, 3 to 4 minutes. Remove to towel-lined dish and drain. Season with salt.
  • To plate: Spoon the ceviche into a serving bowl and garnish with the tortilla strips and lime wedges.

12 ounces large shrimp, shelled, deveined, halved and diced
Kosher salt
12 ounces boneless, skinless mahi mahi fillets (or other firm white fish)
6 ribs celery
1/4 cup lime juice
Juice of 1 orange
2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
Freshly cracked black pepper
2 tablespoons finely chopped fresh cilantro
4 cups canola oil, for frying
Three 6-inch corn tortillas, sliced into strips
Kosher salt
1 lime, cut into wedges

MAHI MAHI CEVICHE

Provided by Amanda Freitag

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 11



Mahi Mahi Ceviche image

Steps:

  • Combine the mahi mahi, lime juice, salt, garlic and onions. Cover and refrigerate for 1 hour.
  • Stir in the cilantro, oil, cayenne, tomatoes, jalapenos and avocados, and serve.

1 pound mahi mahi, diced
1 cup lime juice
2 teaspoons salt
2 cloves garlic, minced
1/4 red onion, thinly sliced
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
Pinch cayenne
2 Roma tomatoes, diced
1 jalapeno, seeded and diced
1/2 avocado, diced

SHRIMP AND MAHI-MAHI CEVICHE

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h35m

Yield 6 servings

Number Of Ingredients 18



Shrimp and Mahi-Mahi Ceviche image

Steps:

  • For the chipotle-lime poached shrimp: Combine the chipotles, lime juice, wine and salt with 4 cups water in a pot and bring to a boil. Prepare an ice water bath.
  • Add the shrimp to the boiling liquid, reduce the heat to medium and poach the shrimp for 4 minutes. Remove the shrimp from the poaching liquid and chill in the ice bath. Slice the shrimp lengthwise along the seam.
  • Cool the poaching liquid and store the shrimp in the chilled poaching liquid until ready to use.
  • For the ceviche: Remove the shrimp from the poaching liquid. Combine the mahi-mahi, jalapenos, cantaloupe, honeydew, red onions, and shrimp in a large bowl.
  • In another bowl, whisk together the lime juice, grapeseed oil, salt, sriracha and pepper. Pour over the fish and shrimp mixture and mix well. Store in the refrigerator 10 minutes before serving.
  • For Plating: Spread the cream cheese on the bottom of 6 martini glasses and use it to "glue" the glasses to the centers of 6 serving plates. Divide the ceviche among the glasses. Garnish each with 2 sprigs of watercress and spread 10 tortilla chips around each glass.

2 chipotle peppers in adobo sauce
1/2 cup fresh lime juice
1/2 cup white wine
2 tablespoons kosher salt
18 extra-large (16-20) shrimp, peeled, deveined and tails removed
24 ounces mahi-mahi, sliced on the bias 1/2-inch-by-1/2-inch-by-1/8-inch-thick
2 jalapenos, seeded, ribs removed and minced
3 cups large-diced cantaloupe
3 cups large-diced honeydew
1 cup julienned red onions
1 cup fresh lime juice
1/2 cup grapeseed oil
1 teaspoon kosher salt
1 teaspoon sriracha
1/4 teaspoon freshly ground black pepper
6 tablespoons cream cheese
12 sprigs watercress
60 tortilla chips

MAHI-MAHI CEVICHE WITH JALAPENOS AND COCONUT

Categories     Fish     Pepper     No-Cook     Lime     Coconut     Summer     Chill     Healthy     Jalapeño     Bon Appétit

Yield Makes 6 first-course servings

Number Of Ingredients 8



Mahi-Mahi Ceviche with Jalapenos and Coconut image

Steps:

  • Combine fish, lime juice, and oregano in large glass bowl. Sprinkle with salt. Chill until fish turns opaque, stirring occasionally, about 50 minutes.
  • Strain almost all lime juice from fish; return fish to bowl. Stir in onion, minced and sliced jalapeños, coconut, and cilantro. Season with salt. Chill at least 20 minutes and up to 2 hours. Serve in Martini glasses. Pass crackers separately.

1 pound mahi-mahi fillets, cut lengthwise into 1/4-inch-thick strips
1 1/2 cups fresh lime juice
1 1/2 teaspoons dried Mexican oregano
1/2 red onion, thinly sliced
4 jalapeño chiles, seeded; 2 minced, 2 thinly sliced
1/4 cup toasted unsweetened shredded coconut
3 tablespoons chopped fresh cilantro
Saltine crackers

MAHI MAHI

Make and share this Mahi Mahi recipe from Food.com.

Provided by Lioness

Categories     < 15 Mins

Time 15m

Yield 1 serving(s)

Number Of Ingredients 9



Mahi Mahi image

Steps:

  • Combine everything except the coconut oil & fish in a bowl stir.
  • Saute mahi mahi in coconut oil for 3 minutes.
  • Add rest of ingredients and cook over medium flame until mahi mahi soft. (I found that the mango cooked more slowly than the fish and left it in the pan an extra 2 minutes then poured over the fish.).
  • Served with panfried rosemary/garlic potatoes and carmalized onions.

Nutrition Facts : Calories 388.1, Fat 15.9, SaturatedFat 12.3, Cholesterol 167, Sodium 961.1, Carbohydrate 16.7, Fiber 2.1, Sugar 8.1, Protein 45.3

8 ounces mahi mahi (filet frozen)
1/4 cup frozen mango chunks
1 tablespoon coconut oil
1 tablespoon smooth cashew butter
2 tablespoons garlic (minced)
1 teaspoon hoisin sauce
2 teaspoons soy sauce
1 tablespoon garam masala
1 teaspoon paprika

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