Mahi-Mahi Ceviche with Jalapenos and Coconut
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 first-course servings
- saltine crackers
- 3 tablespoons chopped fresh cilantro
- 1/2 red onion, thinly sliced
- 1 pound mahi-mahi fillets, cut lengthwise into 1/4-inch-thick strips
- 1 1/2 cups fresh lime juice
- 1 1/2 teaspoons dried mexican oregano
- 4 jalapeã±o chiles, seeded; 2 minced, 2 thinly sliced
- 1/4 cup toasted unsweetened shredded coconut
Preparation Combine fish, lime juice, and oregano in large glass bowl. Sprinkle with salt. Chill until fish turns opaque, stirring occasionally, about 50 minutes. Strain almost all lime juice from fish; return fish to bowl. Stir in onion, minced and sliced jalapeños, coconut, and cilantro. Season with salt. Chill at least 20 minutes and up to 2 hours. Serve in Martini glasses. Pass crackers separately.
Preparation Combine fish, lime juice, and oregano in large glass bowl. Sprinkle with salt. Chill until fish turns opaque, stirring occasionally, about 50 minutes. Strain almost all lime juice from fish; return fish to bowl. Stir in onion, minced and sliced jalapeños, coconut, and cilantro. Season with salt. Chill at least 20 minutes and up to 2 hours. Serve in Martini glasses. Pass crackers separately.
