Ingredients and Weight:
- Mahi Mahi (or any white fish) - 500 grams (1 pound)
- Lime juice - 1 cup
- Orange juice - 1/2 cup
- Red onion - 1/2 cup, chopped
- Jalapeño peppers - 2, chopped (remove seeds for mild heat)
- Cilantro - 1/4 cup, chopped
- Extra virgin olive oil - 3 tablespoons
- Salt and pepper - to taste
Preparation Time:
- Preparation Time: 30 minutes (plus 30 minutes to marinate)
- Cooking Time: None (Ceviche is raw fish, so no cooking is involved)
Difficulty Level:
Level 3 (Moderate difficulty, requires precise timing and seasoning)
Preparation Method Steps:
- Cube the Mahi Mahi into bite-sized pieces.
- In a large bowl, combine lime juice, orange juice, chopped red onion, jalapeño peppers, and cilantro. Add olive oil, salt, and pepper. Mix well.
- Add the Mahi Mahi pieces to the bowl and ensure they are coated with the juice mixture.
- Cover and refrigerate for at least 30 minutes to marinate and "cook" the fish (the acid in the lime juice will "cook" the raw fish).
- Serve chilled with a sprinkle of fresh cilantro on top.
Nutritional Information:
(Per serving: based on 8 people)
- Calories: Approximately 200 calories per serving (depending on added ingredients)
- Fat: 6g
- Carbohydrates: 10g
- Protein: 25g
Dish Characteristics:
- Fresh and citrusy taste, with a kick of heat from the jalapeño peppers.
- A popular dish in the American West and Pacific regions, where a Ceviche-like dish is often found on restaurant menus.
- An excellent source of protein and Omega-3 fatty acids from the fish.
User Comments:
- "This is an excellent ceviche recipe! The citrus flavors are perfect and the jalapeño gives it a nice kick." - John Doe, New York
- "I love how fresh this dish is. It's a great appetizer for a summer barbecue." - Jane Smith, California
- "This is a great way to enjoy raw fish without the usual raw fish taste." - Michael Johnson, Texas
Special Precautions and Tips:
- Always use fresh fish for ceviche as it enhances the flavor and texture.
- Do not over-marinate the fish or it may become too soft. Thirty minutes is usually sufficient.
- Adjust the heat level by removing some of the jalapeño seeds for a milder version or adding more for a spicier dish.
