Love Ceviche But Have The Raw Fish Scaries? Make This Ceviche Style Grilled Mahi

So easy and just as delicious as real Ceviche

Here in Texas, though the calendar says it’s almost fall, it’s still in the upper 90s almost daily with humidity to boot! Ceviche on a tostada with cold, lime-saturated fish can’t be beat on a hot day. The only thing is, I’ve got a paralyzing fear of serving raw fish.

We blindly trust sushi establishments and Mexican restaurants hoping to never tell the tales of terrible consequences after eating raw fish. But I certainly don’t want to be the one serving something that caused those consequences.

So what to do?

I had some mahi mahi in my freezer a few weeks ago and decided to do everything the same as a ceviche recipe calls for but use quickly grilled mahi mahi cubes instead.

The result?

Just as delicious without the raw seafood scaries!

Ingredients for Grilled Mahi Ceviche

• 4 12” metal skewers or 8 8” wooden skewers (soak wooden skewers in water for 30 minutes)

• 4 Mahi Mahi fillets cut into 1 1/2” cubes

• Avocado Oil to brush

• 3/4 cup lime juice (about 6 juicy limes)

• 1 tbsp minced garlic

• 1/4 cup EVOO

• 2 tsp sea salt

• 1 English cucumber, seeded and diced

• 1 large tomato, diced

• 1 jalapeno, finely chopped

• 1/2 small Red or White Onion, finely chopped

• 3/4 cup finely chopped cilantro

• 2 small avocados, diced

• Tortilla Chips to serve

Method

1. Preheat grill to 500 degrees (or use a grill pan, air fryer or your broiler).

2. Thread mahi mahi on skewers with very little room between pieces. (If using air fryer or broiler, you don’t have to use skewers. Just use a baking sheet for broiler and your basket for air fryer.)

3. Brush the fish well on all sides with avocado oil.

4. Cook fish

   1. For grill: Place on grill and cook on the first side for 3 minutes or until the fish begins to look opaque halfway up the sides. It should also release very easily when it’s ready to turn.

   2. For oven and air fryer: cook for 3 minutes then turn and cook for another 3-4 minutes until the fish is completely white.

5. Remove fish from skewers to a large bowl and add lime juice. Let the fish stand for a bit to firm up.

6. Add the garlic, EVOO, salt and toss gently.

7. Let chill for at least 30 minutes or up to 4 hours in the fridge.

8. Add remaining ingredients and stir well. Serve with chips.

NOTES:

Make Ahead: Grill the fish and marinate it in the lime juice, oil, garlic and salt for up to four hours. Add remaining ingredients right before serving.

Other Fish: You can use any firm white fish or even cooked shrimp.

Kid-Friendly: Omit jalapeno and make everything smaller pieces.

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