Mahi-Mahi Ceviche With Jalapenos And Coconut

By á-170456

Ingredients

• 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

Details

Servings 6

Preparation

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.