Mahi Mahi Ceviche with Mango Sauce
Ingredients
For the Ceviche | ||
2 lbs Mahi Mahi, fillets, cut into 1/2 inch pieces | ||
1 cup lime juice | ||
1 cup diced jimica | ||
1 mango, diced | ||
4 tbs chives, minced | ||
1/2 cup red onion, diced | ||
1/4 cup cilantro, chopped | ||
1/4 cup mint leaves, chopped | ||
1/4 cup orange juice | ||
1 jalapeno pepper, chopped with seeds ( more if you really like it spicy) | ||
Kosher salt and black pepper to taste | ||
For the Mango Sauce | ||
1/4 cup honey | ||
1/4 cup freshly squeezed grapefruit juice | ||
2 tbs toasted sesame oil | ||
1 tbs fish sauce | ||
1/2 tsp ground Szechuan peppercorns | ||
1 avocado, peeled and sliced | ||
corn tortillas, fried for serving |
- Add all ingredients for the ceviche in a large glass bowl, Combine well and let marinate for 1 hour.
- To prepare the mango sauce, combine all ingredients in a food processor or blender and process until smooth.
- Before serving, drain and reserve the liquid. Serve the liquid in shot glasses. (leche de tigre)
- Serve the ceviche on top of a fried corn tortilla with avocado slices and mango sauce on the side.
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