Ceviche
Submitted by Tom Budd, Executive Chef, North Hills Club, Raleigh, N.C.
Yield: 25 mini-martini glasses, or 6 to 8 full-size martini glasses
Ingredients
1 lb. mahi mahi
1½ cups lime juice
1 medium onion, chopped
2 medium ripe tomatoes, chopped
2 jalapenos, chopped
1/3 cup cilantro
1 tbsp. olive oil
to taste salt
3 tbsp. orange juice
1 ripe avocado, diced
Procedure:
• “Cook” the mahi mahi in the lime juice for 2 to 3 hours. Drain off the juice in a colander.
• In a large mixing bowl, combine the mahi mahi with the remaining ingredients. Chill.
• Stir in the avocado just before service.
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