Recipe by Rollin’ Oats C.E.C Mario Martinez
- 1 lb. skinless, boneless mahi-mahi filet, cut into bite-sized pieces
- 4 large limes, juiced (try mixing with acidic juices like lemon, pineapple and carambola)
- 3 large cloves garlic, peeled, trimmed, mashed & minced
- 1 large red onion, peeled, cored & diced
- 2 large green peppers, halved, cored, seeded & cubed
- ¼ cup unsweetened coconut milk (substitute with peanut or olive oil for flavor variation)
- 1-2 Tbsp. Mango Kuchela or Busha Brown brand wet Jamaican jerk seasoning
- Salt, to taste
- 1 Tbsp. fresh oregano leaves
- ¼ cup fresh cilantro leaves, chopped (use ½ parsley & ½ cilantro for milder flavor)
- Red pepper flakes or hot sauce of choice, to taste
Using a non-reactive container, cover mahi-mahi pieces with the lime juice (or acidic juice mixture of choice) and allow to stand 4-6 hours (depending on desired texture), stirring occasionally. Drain (allowing some of the juice to cling to the fish) and combine with all remaining ingredients (mixing well); let stand at least one hour or refrigerate over-night.
Serve on greens, as a filling for tomatoes or avocados, or with a crusty bread or crackers and garnish with lime or lemon wedges. Cuban crackers (galletas) or toasted casabe crackers go very well with the ceviche and add authenticity to the dish.