Mahi-Mahi Ceviche with Jalapenos and Coconut
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-inch thick strips
1-1/2 cups fresh lime juice
1-1/2 tsp. dried Mexican oregano
1/2 red onion, thinly sliced
4 jalapeno chiles, seeded (2 minced and 2 thinly sliced)
1/4 cup toasted unsweetened shredded coconut
3 Tbsp. chopped fresh cilantro
Saltine crackers
Instructions:
Combine the fish, lime juice and oregano in large glass bowl and sprinkle with salt. Chill the mixture until the fish turns opaque, stirring occasionally, about 4 or 5 hours.
Strain almost all the lime juice from fish, then return the fish to the bowl. Stir in the onion, minced and sliced jalapenos, coconut and cilantro, then season with salt. Chill for at least 20 minutes and up to 2 hours. Serve in Martini glasses, and pass the crackers separately.
Yields 6 first-course servings.
Recipe from Latina Magazine.