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Mahi Mahi Mango and Jicama Ceviche

Mahi Mahi Mango and Jicama Ceviche

This appetizer will set you to somewhere near the water. Mahi- Mahi is a delicious fish that is full of flavor and nutrients. When you add the fish to the array of juices and fruits/veggies, you are left with a refreshing, shareable meal. Ceviche is a well-known dish that originated in South America and is now enjoyed throughout the world. This recipe uses Jicama to hold the ceviche together, but it can also be served plain or with chips. This dish is screaming summer! 




1 lb. mahi-mahi fillet 
1 cup fresh lime juice 
½ cup fresh lemon juice 
½ cup fresh orange juice 
1 cup + ½ cup fresh mango, peeled/small dice 
¼ cup red bell pepper, seeded/finely diced 
¼ cup yellow bell pepper, seeded/finely diced 
¼ cup red onion, peeled/finely diced 
1 tbsp. fresh jalapeño, seeded/finely diced 
3 tbsp. fresh cilantro leaves, chopped 
2 tsp. each of lime, lemon and orange zest 
2 tsp. Tajin seasoning 
½ tsp. crushed red pepper flakes 
sea salt and white pepper, to taste 




Rinse the mahi fillets under cold running water, and then pat dry with paper towels. If using frozen fillets, thaw thoroughly in the refrigerator, then rinse and pat dry. Dice the mahi fillets into ½” cubes and place in a bowl. Add the citrus juices and toss well to thoroughly coat the fish cubes. Cover and marinate in the refrigerator for at least 45 minutes, up to 3 hours. Note that the longer the fish marinates the more tender it will get, however, if left to sit for too long it will become mushy. Strain the marinated mahi, reserving 1 cup of the marinade, or “cooking” liquid. Add all ingredients, except the ½ cup fresh-diced mango into a bowl, including the reserved citrus marinade and toss gently to thoroughly combine. Cover and place in the refrigerator for 20-30 minutes to allow all of the flavors to come together. Garnish with the ½ cup cubed mango and a sprinkling of Tajin seasoning.  

Cut Jicama in 4inch rounds and serve ceviche over them