Mahi or Tuna Seviche

[reelaxin]

Take a piece of FRESH Mahi (or tuna) and slice it into thin strips about 1/8" thick and cut the strips into 1" pieces.
Chop about a half a small red onion into small pieces.
Chop up about 2 hot chili peppers - the hotter the better, habenaro will work.
Chop up a handfull of cilantro.
Chunk all of this into a glass bowl and squeeze the juice of 3 lemons over it. Mix well, cover and refrigerate for at least 3 hours - over night is better.
Thats it.

Serve cold with chopsticks, some wisabi, and soy for dipping and a cold beverage of choice to wash the pepper down.

The lemon juice actually "cooks" the fish, it turns almost white when it is ready to eat. Great for folks that wont eat fish sashimi style.

[major Mitchell]

Also works well with fish that tend to be a little dry when cooked.

Major

[budwiller]

In Mexico and Central America, where ceviche is more available, it is made with their limes. The limes down there are more like key limes, a little sweeter. So if I can't get my hands on some key limes, I will add a little OJ to the lime juice. I find that limes or lemons bought in NC are just way to tart to make good ceviche. Also try cubing up some fresh avocado and stirring in right before serving. Delicious!

[Wild Life Management]

I watched a tv show the other day where they did something very similar. Looks awesome, yet another one I have to try.

[Bking]

I watched a tv show the other day where they did something very similar. Looks awesome, yet another one I have to try.

Were you watching re-runs of Martha Stewart again