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Ceviche inspired by 'Otai

Photo of prepared Ceviche
Photo attribution: Jessica Silldorff
Ready In: 50 minutes
Serves: 6
Dairy-freeGluten-freeLow Added Sugar
A favorite for special occasions! Serve with oven-baked cassava wedges, steamed sweet potatoes, or sliced bread to soak up the delicious sauce.

What you'll need

Cutting board
Sharp knife
Measuring spoons
Spatula or spoon
Large glass or ceramic bowl

Ingredients

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

Directions

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.

Storage Tips

  • 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

Amount Per Serving
Calories 147
% Daily Value*
Total Fat 1.4 g2%
Saturated Fat <1 g3%
Sodium 289 mg13%
Total Carbohydrate 16.5 g6%
Dietary Fiber 6 g21%
Protein 20.5 g

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

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