Mahi-Mahi Ceviche with Jalapenos and Coconut (Ceviche de Dorado con Chile Jalapeno y Coco)
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 pound mahi-mahi fillets, cut lengthwise into 1/4″ thick strips
1/2 red onion, thinly sliced
3 Tbsp. chopped fresh cilantro
1-1/2 cups fresh lime juice
4 jalapeno chiles, seeded; 2 minced, 2 thinly sliced
saltine crackers
1-1/2 tsp. dried Mexican oregano
1/4 cup toasted unsweetened shredded coconut
Instructions:
Combine the fish, lime juice and oregano in a large glass bowl and sprinkle with salt. Chill until the fish turns opaque, stirring occasionally. The ceviche is best when it sits for 4 hours, but preferably overnight.
Strain almost all of the lime juice from the fish and return it to the bowl. Stir in the onion, minced and sliced jalapenos, coconut and cilantro. Season with salt and chill at least 20 minutes and up to 2 hours. Serve in Martini glasses. Pass crackers separately.
Recipe from Bon Appetit Magazine, May 2003.