Yesterday I posted just a few photographs from the Winner’s Circle Beer Dinner that I attended at Upslope Brewery last week. Though every single bite of every dish was delicious, there was one particular item that really stuck out in my mind: mahi mahi ceviche. As soon as I tried my first taste of it, I knew that I had to attempt to replicate this recipe at home. It had the perfect balance of sweet and savory flavors and a texture that just melted in my mouth.
Truth be told, I’ve never been a big fan of neither mahi mahi or ceviche. Neither are items that I’d ever order if I saw them on a menu, and that’s the beauty of attending a chef’s tasting meal- you try what the chef presents! I’ve only tried ceviche once or twice in the past and just wasn’t a fan. I tend to give anything a second (or third!) chance, and I’m so glad that I did! Chef Hosea was kind enough to tell me exactly what was in the ceviche, but that was early on in the night and there were many other bites (and beers) that followed…
Earlier this week, I tried my best to recreate the amazing mahi mahi ceviche that I tasted last Thursday. I’m sure that my recipe isn’t exactly the same as Chef Hosea’s, but I think it still tastes pretty fantastic!
I used a super ripe mango and that combined with avocado creates that melt in your mouth type of flavor and texture. The finely diced onion and pepper add a little bit of crunch. I love the bright variety of colors that the various ingredients add.
Full disclosure: I completely forgot to add cilantro until after I took these photos. It makes a huge difference in the flavor!
Mahi Mahi Ceviche
1 8 oz filet of mahi mahi
juice of 1/2 of a lime
1/2 of a large mango
1/2 of an avocado
1/4 of a small red onion
1/4 of a large red bell pepper
1 T chopped cilantro
salt and pepper to taste
Cut the mahi mahi filet into small cubes- about 1/4″ on each side. Place the lime juice and mahi mahi into a bowl and stir well. Place in the fridge for ten minutes. While the fish in marinating, cut the mango and avocado into chunks, slightly larger than the size of the fish. Finely dice the onion and bell pepper. Remove the mahi mahi from the fridge and stir in the rest of the ingredients. Let the ceviche sit in the fridge for at least an hour before serving.
When I tried Chef Hosea’s ceviche last week it was served with tortilla chips. These were the perfect companion.
When I made this recipe at home I used the ceviche as a filling for corn tortillas to make fish tacos. Greg put his on top of a big bed of rice- both ways were fantastic! The ceviche was delicious that night, but tasted even better the next day. I liked it so much that I decided that it will be part of my menu on Superbowl Sunday!
Have a great Thursday!
Have you ever changed your mind about a dish that you (thought) you didn’t like? If so, what?