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Ceviche



CEVICHE
Calypso Restaurant Recipe

Makes 4 servings

8 ounces fresh wahoo or mahi mahi
sea salt to taste
1 cup white vinegar
1 small onion, diced 1/4 inch
1 small mango, diced 1/4 inch
3 tomatoes, diced 1/4 inch
3 limes
1 orange
1/4 cup fresh cilantro, chopped

Dice the fresh fish into 1/2 inch dice and season with salt. Add the white vinegar and refrigerate until ready to mix (about 1 to 2 hours). In a bowl, place the diced onions, diced mango and diced tomatoes. Zest the limes and the orange with a micro grater. Be careful not to get the white of the fruit, just the outside. Place the chopped cilantro into the bowl. Squeeze the juice from the limes and the orange and mix together in a bowl. Drain the fish from the vinegar and add the fish to the mix. Serve or refrigerate until ready to serve. Will keep in fridge up to 24 hours.

Kitchen Notes: 

  • Use fresh fish only, as this dish will be enhanced with the freshness. You can substitute salmon, shrimp, halibut or any firm white fish as long as it’s fresh.


  • Use only white distilled vinegar as this will help to firm the fish. Leave the fish in the fridge for at least 2 hours so the vinegar will also help to cook the fish slightly.


  • Prepare everything and then mix just before serving.


  • To prepare the tomatoes, take out the core and cut a cross the skin on the bottom. Plunge the tomatoes into boiling water for one minute. Peel the skin from the tomatoes and cut in half. Take the seeds from the inside and then dice the flesh of the tomatoes into 1/4 inch pieces.

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