Tropical Mahi Mahi Ceviche

Prep Time: 30 min

Marinade Time: 2.5 hours

Yield: 4 servings

Ingredients

• 3/4 to 1 pound fresh mahi mahi

• 1 tablespoon minced jalapeño (optional)

• 1/2 teaspoon salt, or to taste

• pinch of dried oregano

• 2/3 cup equal parts fresh squeezed lime and lemon juice

• 1/2 cup diced cucumber

• 1/2 cup diced pineapple

• 1/2 cup fresh diced mango

• 1 Haas avocado diced

• 1/2 cup thinly-sliced red or white onion (or chives instead)

• 1 tablespoon chopped cilantro

• The California Olive Meyer Lemon extra virgin olive oil

• The California Olive Habanero infused olive oil

 

Directions

Cut mahi mahi (or your favorite fresh, white fish like halibut would be great) in small bite pieces. Use a very sharp knife for this or you will destroy the fish and it will be very difficult to cut cleanly in small pieces. Combine fish, lime and lemon juice and oregano in large glass bowl. Sprinkle with salt. Cover top with celophane pressing it on to the top of the fish mixture so no air gets in between (this keeps the fish in the liquid for the best “cooking”) chill in fridge. Stir the fish about ½ way through to ensure even marinading. Chill until fish turns opaque, stirring occasionally, about 50 minutes up to 3 hours max (if you marinade too long the fish will get rubbery).

Strain almost all lime/lemon juice from fish; return fish to bowl. Stir in onion, minced jalapeños if using them, cilantro, cucumber, mango, avocado, and pineapple. Season with salt as necessary. Finish with a drizzle of Meyer Lemon olive oil and for a kick add a (very light) drizzle of Habanero olive oil and serve in Martini glasses.