Bon Appetit/May 2003

Mahi-Mahi Ceviche with Jalapenos and Coconut (Ceviche De Dorado Con Chile Jalapeno Y Coco)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound mahi-mahi fillets, cut lengthwise into 1/4-inch-thick strips 1-1/2 cups fresh lime juice 1-1/2 teaspoons dried Mexican oregano
1/2 red onion, thinly sliced 4 jalapeno chiles, seeded; 2 minced, 2 thinly sliced 1/4 cup toasted unsweetened shredded coconut
3 tablespoons chopped fresh cilantro saltine crackers



1 Combine fish, lime juice, and oregano in large glass bowl. Sprinkle with salt. Chill until fish turns opaque, stirring occasionally, about 50 minutes.
2 Strain almost all lime juice from fish; return fish to bowl. Stir in onion, minced and sliced jalapenos, coconut, and cilantro. Season with salt. Chill at least 20 minutes and up to 2 hours. Serve in Martini glasses. Pass crackers separately.

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