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.

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