https://eatfresh.org/eatfreshorg-mini-course

Ceviche inspired by 'Otai

Photo attribution: Jessica Silldorff

Ready In: 50 minutes

Serves: 6

A favorite for special occasions! Serve with oven-baked cassava wedges, steamed sweet potatoes, or sliced bread to soak up the delicious sauce.

Cutting board

Sharp knife

Measuring spoons

Spatula or spoon

Large glass or ceramic bowl

Serves 6

1 pound Mahi-mahi cut into bite-sized pieces

¹/₂ Red Onion small, thinly sliced or 2 Scallions diced

4 Limes juiced, about ½ cup

2 Bell Peppers seeded and chopped

2 Roma Tomatoes chopped

1 Cucumber Small, chopped

1 Jalapeño Pepper seeded and minced

¹/₂ teaspoon Salt

¹/₄ teaspoon Black Pepper

1.In a large glass or ceramic bowl, combine the fish, onion, and lime juice. Stir well; cover, and refrigerate for 10 to 15 minutes.

2.Add the chopped vegetables, jalapeño, salt, and pepper to the fish. Stir well; cover, and refrigerate until fish is opaque, 20 to 30 minutes.

Other firm fish – such as cod, yellowtail, sea bass, halibut, or sole – are all excellent substitutes for mahimahi. You can also make this dish with cooked shrimp.

Nutrition Facts

Serving Size 0.75 cup

Serving Per Container 6

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Cooking Environment: Limited Kitchen, No-cook

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