Ingredients
Scale
- 3/4 cup lime juice
- Juice of 1 orange (optional)
- Salt, to taste
- 6 to 10 crushed chiltepin chiles (optional)
- 1/2 red onion, diced
- 1 teaspoon dried Mexican oregano
- 1 clove garlic, minced
- 1 pound skinless mahi mahi, diced
- 1 mango, diced
- 1/2 cucumber, diced
- 1/4 cup chopped hoja santa, cilantro, mint, or basil
- Olive oil, for drizzling
Instructions
- Mix lime juice and optional orange juice in a bowl.
- Add the crushed chiltepin chiles, diced red onion, oregano, minced garlic, and salt to the citrus mix.
- Dice the mahi mahi into small, uniform pieces.
- Combine the diced fish with the marinade and chill in the refrigerator for 30 minutes.
- Mix in the diced mango and cucumber after marination.
- Drizzle with olive oil before serving.
Notes
Use the freshest mahi mahi for best flavor and texture.
Experiment with different citrus juices based on your preference.
Chill the ceviche for the full 30 minutes to develop great flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Calories: 250
- Sugar: 5
- Sodium: 200
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 30
- Cholesterol: 70