Mahi-Mahi Ceviche
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 194, total fat 8 G., saturated fats 1 G., proteins 22 G., carbohydrates 10 G., fiber 3 G., cholesterol 83 mg, sodium 574 mg, sugar 3 G.
Calories 194, total fat 8 G., saturated fats 1 G., proteins 22 G., carbohydrates 10 G., fiber 3 G., cholesterol 83 mg, sodium 574 mg, sugar 3 G.
Traditional Peruvian ceviche with mahi mahi is a classic raw appetizer that combines the fresh flavor of the fish with other crispy and juicy ingredients. It's easy to prepare, looks elegant, and is perfect for summer. And since ceviche is gluten-free, dairy-free, and low in carbs, it's also healthy. The key is to use truly fresh fish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g mahi-mahi fillet, diced
- 1 cup lime juice
- 2 teaspoons of salt
- 2 cloves garlic, crushed
- A quarter of a red onion, thinly sliced
- 2 tbsp chopped fresh cilantro
- 1 tbsp. l. olive oil
- A pinch of cayenne pepper
- 2 plum tomatoes, diced
- 1 jalapeño, seeded and diced
- Half an avocado, diced
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Cooking the dish according to the recipe:
- Combine mahi mahi, lime juice, salt, garlic, and onion. Cover and refrigerate for 1 hour. Add cilantro, oil, cayenne pepper, tomatoes, jalapeño, and avocado and serve.
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