Mahi Mahi Ceviche with Mango Sauce


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.




15 min


10 min


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