Mahi Mahi Ceviche
Mahi Mahi Ceviche
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 696
- Total Fat
- 27
- Saturated Fat
- 4
- Carbohydrates
- 75
- Dietary Fiber
- 9
- Sugar
- 8
- Protein
- 39
- Cholesterol
- 124
- Sodium
- 1135
- Total: 2 hr 20 min (includes refrigerating time)
- Active: 20 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 696
- Total Fat
- 27
- Saturated Fat
- 4
- Carbohydrates
- 75
- Dietary Fiber
- 9
- Sugar
- 8
- Protein
- 39
- Cholesterol
- 124
- Sodium
- 1135
- Total: 2 hr 20 min (includes refrigerating time)
- Active: 20 min
Ingredients
1 1/2 pounds fresh mahi mahi or snapper, diced
1/4 cup cider vinegar
2 tablespoons hot sauce
2 tablespoons olive oil
Juice of 3 lemons
3 bell peppers, roughly chopped into 1/4-inch pieces
Juice of 2 limes
1 red onion, thinly sliced
1/2 bunch fresh cilantro, finely chopped
Cayenne pepper
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 bag corn tortilla chips
Directions
- Mix together the mahi mahi, vinegar, hot sauce, olive oil, lemon juice, bell peppers, lime juice, onions, cilantro and cayenne and salt and black pepper to taste. Let chill for at least 2 hours and up to 10 hours.
- Serve with the corn tortilla chips.
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