From rod to table: our mahi-mahi ceviche recipe

INGREDIENTS

Ceviche:

• 200g of mahi-mahi – read our recent post for more information on preparing your fresh catch
• 1 chili pepper
• 1 small red onion
• 15g of cilantro
• 1 can of corn (16oz)
• 1.5 tbsp olive oil
• Salt and pepper to taste
• Black chili pepper to taste

Tiger milk:

• 30g mahi-mahi trimmings
• 1 sprig of celery
• 1 medium onion
• 2 garlic heads
• 5 large lemons
• 1 liter of water

METHOD

Preparing the tiger milk:

1. In a casserole, place the fish scraps, celery, onion, garlic, and a liter of water.
2. Bring to a boil for 20 minutes.
3. Remove from heat and set aside to cool down (approximately 15 minutes)
4. Transfer ingredients in the casserole into a food processor and process on high, using a strainer to remove any solids.
5. Keep the tiger milk stored in the refrigerator.

Preparing the ceviche:

1. Cut the fish into cubes of approximately 1cm width.
2. Add a pinch of salt and pepper and set aside.
3. Cut the onion, chili pepper, cilantro, and a touch of black chili pepper into julienne strips to taste.
4. Place the cut vegetables into a mixing bowl along with the cubes of fish, and incorporate the tiger milk.
5. In a very hot frying pan with 1 1/2 tablespoons of olive oil, add the corn and sautee it until golden.
6. Use the corn as a garnish on the ceviche once it is ready to serve.
7. Chill your fresh catch ceviche for an additional 15-30 minutes to let the flavors meld. Then, it’s time to serve.

Note: If mahi-mahi was not your catch of the day, don’t worry! The best white fish for ceviche comes down to personal preference. Other great alternatives are tilapia, snapper, sea bass and halibut amongst many others. Just make sure it’s fresh and of high quality for the best results.

Present your ceviche in a stylish bowl or martini glass for an elegant touch. Garnish with the grilled corn, extra cilantro, and serve alone or with tortilla, plantain or yucca chips for a satisfying crunch.

Enjoy!