Mahi or Tuna Seviche

reelaxin · 12-28-2007, 04:32 PM

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 · 01-10-2008, 08:46 AM

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

Major

budwiller · 01-29-2008, 12:27 PM

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 · 01-29-2008, 01:14 PM

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

Bking · 01-29-2008, 05:51 PM

Quote:

Originally Posted by 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.

Were you watching re-runs of Martha Stewart again

12-28-2007, 04:32 PM	#1
reelaxin "If at first you don't succeed, don't try skydiving" Join Date: Mar 2005 Posts: 127 Credits: 1,358.4 Boat: 32 Ocean SS Home Port: Hampstead NC Occupation: Contractor	Mahi or Tuna Seviche 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.

01-29-2008, 12:27 PM	#3
budwiller Hardcore fishacholic Join Date: Mar 2007 Location: Mount Airy, NC Posts: 82 Credits: 1,270.3 Occupation: Sales	ceviche tip 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! __________________ TUNNEL VISION II 26' SOUTHPORT 2xYamaha 225 4-stroke

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01-10-2008, 08:46 AM	#2
major Mitchell I practice safe fishing Join Date: Dec 2007 Location: Western Australia Posts: 66 Credits: 1,197.9 Boat: 19ft CC alloy Best Catch: 45lb Cobia on 20lb pretest Occupation: Carpenter	Also works well with fish that tend to be a little dry when cooked. Major

01-29-2008, 01:14 PM	#4
Wild Life Management Crab mustard is good Join Date: Aug 2006 Posts: 785 Credits: 1,440.6 Home Port: Cape May, NJ	I watched a tv show the other day where they did something very similar. Looks awesome, yet another one I have to try.