Shrimp and Mahi Mahi Citrus Ceviche Recipe

Name: Shrimp and Mahi Mahi Citrus Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces large shrimp, shelled, deveined, halved and diced; Kosher salt; 12 ounces boneless, skinless mahi mahi fillets (or other firm white fish); 6 ribs celery; 1/4 cup lime juice; Juice of 1 orange; 2 teaspoons ground cumin; 1/8 teaspoon cayenne pepper; Freshly cracked black pepper; 2 tablespoons finely chopped fresh cilantro; 4 cups canola oil, for frying; Three 6-inch corn tortillas, sliced into strips; Kosher salt; 1 lime, cut into wedges

Servings: persons

12 ounces large shrimp, shelled, deveined, halved and diced
Kosher salt
12 ounces boneless, skinless mahi mahi fillets (or other firm white fish)
6 ribs celery
1/4 cup lime juice
Juice of 1 orange
2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
Freshly cracked black pepper
2 tablespoons finely chopped fresh cilantro
4 cups canola oil, for frying
Three 6-inch corn tortillas, sliced into strips
Kosher salt
1 lime, cut into wedges

1
For the ceviche: Place the shrimp into a pot of salted water.
2
Place over medium heat and cook until just starting to turn opaque, 2 to 3 minutes.
3
Drain before adding to the rest of the ceviche.
4
Meanwhile, dice the mahi mahi into 1/4-inch pieces and set aside in a large nonreactive bowl.
5
Peel the celery and place in a food processor with the lime juice and orange juice.
6
Puree until smooth and set aside.
7
Add the celery puree to the fish and sprinkle with the cumin, cayenne and some salt and black pepper.
8
Add the shrimp and stir well to incorporate.
9
Cover and chill the ceviche in the fridge for 15 to 20 minutes.
10
The shrimp will turn pink and the fish will turn white when cooked.
11
Toss with the cilantro just before serving.
12
For the tortilla strips: In a large cast-iron pot over medium-high heat (or in countertop fryer), bring the oil to 325 degrees F. Add the tortilla strips and fry until golden brown, 3 to 4 minutes.
13
Remove to towel-lined dish and drain.
14
Season with salt.
15
To plate: Spoon the ceviche into a serving bowl and garnish with the tortilla strips and lime wedges.

2253

kcal

Calories

241

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 ounces large shrimp, shelled, deveined, halved and diced, Kosher salt, 12 ounces boneless, skinless mahi mahi fillets (or other firm white fish), 6 ribs celery, and more.

Yes, Shrimp and Mahi Mahi Citrus Ceviche falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shrimp and Mahi Mahi Citrus Ceviche

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