Mahi-mahi Ceviche Recipe

Prepare fish

Rinse the mahi-mahi and pat dry with paper towels. Trim any remaining dark bits and slice into 1/2-inch dice. Place the diced fish in a nonreactive (glass or ceramic) shallow bowl.

Make marinade

In a separate bowl, combine the fresh lime juice, lemon juice (if using), kosher salt, and sugar. Stir until salt and sugar dissolve. Pour the citrus marinade over the diced mahi-mahi ensuring the fish is fully submerged. Cover the bowl tightly with plastic wrap and refrigerate.

Cure time

Allow the fish to marinate 20–30 minutes for a lightly cured texture (opaque but tender). For firmer, more 'cooked' ceviche, marinate up to 60 minutes. Gently stir halfway through so all pieces cure evenly. Drain about half of the marinade before adding the other ingredients, leaving enough to flavor the fish.

While the fish cures, prepare the dressing. In a small bowl whisk yellow chili paste (or mashed fresh yellow chili), grated ginger, minced garlic, and olive oil until combined. Fold in the finely diced red onion, sliced scallions, chopped cilantro, and freshly ground black pepper. Taste and adjust heat by adding more yellow chili paste in 1/2-tsp increments if desired.

After the fish has cured and you have drained about half the marinade, pour the yellow chili dressing over the partially cured fish and gently fold to combine so the aromatics coat each piece.

Gently fold the diced cucumber and tomato into the dressed fish. Carefully add the avocado cubes last and fold only once or twice to avoid mashing. If the mixture seems dry, add 1–2 tablespoons reserved citrus marinade to loosen.

Adjust final seasoning with a pinch more salt, a few drops of lime juice, and additional black pepper to taste. Let ceviche rest 5–10 minutes in the refrigerator to marry flavors before serving.

Transfer the ceviche to a chilled serving bowl or individual cups. Garnish with a few cilantro leaves and the scallion whites if desired. Serve immediately with tortilla chips or toasted cancha and lime wedges on the side.

Note: Because this ceviche is lightly acid-cured (not cooked by heat), consume within 24 hours and keep refrigerated. Use the freshest sushi-grade mahi-mahi available.