GRILLED MAHI MAHI CEVICHE SALAD

By BobD

Ingredients

• 4 SERVINGS
• The chile paste also lends its mild, slightly fruity heat to this beautiful, summery salad of grilled mahimahi, creamy avocado, red onion, crisp cabbage, and crunchy tortilla chips.
• 1/4 cup fresh orange juice
• 3 tablespoons fresh lime juice
• 2 to 3 teaspoons bottled ají amarillo or ají mirasol paste (sometimes labeled 'crema')
• 1/3 cup extra-virgin olive oil
• 2 lb skinless mahimahi fillet (3/4 to 1 inch thick), cut into 1 1/2-inch pieces
• 2 firm-ripe 6- to 8-oz avocados
• 1 small red onion, thinly sliced (about 1 cup)
• 1 fresh jalapeno very thinly sliced, including seeds
• 1/4 cup chopped cilantro
• 4 cups thinly sliced green cabbage (1/2 lb)
• EQUIPMENT: 6 (12-inch) skewers, soaked in water 30 minutes if wooden
• ACCOMPANIMENTS: tortilla chips; lime wedges

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Whisk together juices, aji amarillo paste, and 1/2 tsp salt until salt has dissolved, then whisk in oil.

Toss fish with 3 Tbsp dressing and 1/2 tsp salt and marinate at room temperature 15 minutes.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas.)

Thread fish onto skewers, leaving a small space between pieces.

Oil grill rack, then grill fish, covered, turning once, until opaque and just cooked through, 5 to 6 minutes total.

Halve, pit, and peel avocados, then cut into 1/2-inch-thick slices.

Toss avocado, onion, jalapeno and cilantro with half of remaining dressing.

Divide cabbage among 4 plates and top with avocado salad.

Remove fish from skewers and serve over salad.

Drizzle with remaining dressing.

COOKS NOTE: Mahimahi can be cooked in a hot lightly oiled grill pan, in batches if necessary.