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Mahi-Mahi Ceviche With Jalapenos And Coconut


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  • 1 pound mahi-mahi fillets cut lengthwise
  • into 1/4"-thick strips
  • 1 1/2 cups fresh lime juice
  • 1 1/2 teaspoons dried Mexican oregano
  • 1/2 red onion thinly sliced
  • 4 jalapeño chiles seeded (2 minced, 2 thinly sliced)
  • 1/4 cup toasted unsweetened shredded coconut
  • 3 tablespoons chopped fresh cilantro
  • Saltine crackers for serving


Servings 6


Step 1

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.

This recipe yields 6 first-course servings.

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