MAHI MAHI CEVICHE
Provided by Amanda Freitag
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the mahi mahi, lime juice, salt, garlic and onions. Cover and refrigerate for 1 hour.
- Stir in the cilantro, oil, cayenne, tomatoes, jalapenos and avocados, and serve.
CEVICHE TOSTADAS WITH MAHI MAHI
Keep in mind that any ceviche you like can go on your tostadas. Instructions for the tostadas and the ceviche are below.
Provided by Hank Shaw
Categories Appetizer lunch Main Course
Number Of Ingredients 17
Steps:
- To make the ceviche, chop the fish small, or run it through a meat grinder with a coarse die, about 6.5 mm if you have a choice. Put it in a bowl and mix in the lime juice, Mexican oregano, minced onion, bell pepper and serranos. Sprinkle some salt over everything and set this in the fridge for at least 30 minutes.
- Meanwhile, make the guacamole. If you have a molcajete, a basalt mortar and pestle, use that. If not, use a regular mortar and pestle. If you don't have that, use a food processor. Start by adding the onion and serrano and some salt. Pound or grind that together into a paste. Add the lime juice and cilantro and grind that in, then pound and grind in the avocado. Adjust the seasoning with salt and lime if needed. If you only have a food processor, toss everything in at once.
- After you've done that, toast or fry the tortillas to make tostadas. If they are stale, you can toast them on a comal or griddle until they are crispy, turning them from time to time. You want to do this over high heat. You can also fry them in a little vegetable oil or lard. Get the oil hot, about 350°F, and fry the tortillas, turning them a few times, until the bubbles die down, about 5 minutes. Use tongs to press down any spots that balloon up.
- If your tortillas are not stale, the best way to make tostadas is to set them directly over a gas burner or charcoal grill that's hot but not blazing. Turn them frequently until they are crispy. Some spots may catch fire. Blow them out.
- When you are getting ready to serve, mix the tomatoes and cilantro into the ceviche.
- To finish, spread some guacamole on the tostadas, top with the ceviche -- drain it with a slotted spoon -- and garnish with the radishes.
Nutrition Facts : Calories 353 kcal, Carbohydrate 38 g, Protein 26 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 134 mg, Fiber 10 g, Sugar 5 g, UnsaturatedFat 9 g, ServingSize 1 serving
MAHI MAHI CEVICHE
This mahi mahi ceviche requires a little bit of knife work, but when you consider the seasonal advantage of not using the stove, and just how tasty this really is, I think it's all worthwhile. You can also use shrimp, scallops, swordfish, and snapper.
Provided by Chef John
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 1h30m
Yield 6
Number Of Ingredients 14
Steps:
- Stir mahi mahi, lime juice, lemon juice, jalapeno pepper, salt, oregano, and cayenne pepper together in a bowl. Press down fish to completely immerse in liquid. Cover the bowl with plastic wrap and press plastic wrap down so that it is touching the fish. Refrigerate for at least 1 hour, or up to 6 hours.
- Stir avocado, cucumber, orange, chives, radish, cilantro, and olive oil into mahi mahi mixture until completely coated. Season with salt.
Nutrition Facts : Calories 116.5 calories, Carbohydrate 6.5 g, Cholesterol 41.5 mg, Fat 5.6 g, Fiber 2.1 g, Protein 11.4 g, SaturatedFat 0.8 g, Sodium 247 mg, Sugar 2.2 g
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