• 4servings
  • 8minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC, P
MineralsNatrium, Silicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 skinless mahi-mahi fillets, approximately

  2. 2 tsp. salt

  3. 80g diced red onion

  4. 60 ml freshly squeezed lime juice

  5. 60 ml freshly squeezed orange juice

  6. 5g minced chilli pepper (preferably jalapeno)

  7. 50g muscovado sugar

  8. 60 ml tequila

  9. 15 ml olive oil

  10. 20g coriander leaves,freshly chopped

Instructions Jump to Ingredients ↑

  1. Griddled mahi-mahi, ceviche-style 1) Rub the fillets with kosher salt and set aside. In a non-reactive bowl, combine the onion, lime juice, orange juice, jalapeno, sugar and tequila. Mix to dissolve the sugar, and add the fillets to the bowl. Marinate in the refrigerator for 2 hours, turning the fillets once after 1 hour. Remove the fillets from the marinade and set it aside. Pat the fillets dry with paper towels and lightly coat with the olive oil.

  2. Heat a griddle to high and place the fillets over direct heat until they are just cooked through - opaque at the center but still moist, approximately 3 to 4 minutes per side. While the fish is cooking, transfer the reserved marinade to a saucepan and heat until it is reduced to about 175ml. Transfer the fillets to serving plates and divide sauce equally among them. Garnish with the coriander.


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